Baked Apples And Chestnut Puree

Recipe Ingredients

1 lb	454g / 16oz	Fresh chestnuts or
1 1/2 cups	355ml	Canned or bottled chestnuts - -or
4 oz	113g	Dried chestnuts - cooked
1/3 cup	78ml	Soy milk
1/3 cup	78ml	Apple juice
5 tablespoons	75ml	Maple syrup
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1/3 cup	53g / 1.9oz	Raisins or currants
6		Sweet apples
		Few tb lemon juice
		Additional cinnamon
3/4 cup	177ml	White wine
3 tablespoons	45ml	Margarine
1		Cinnamon stick
		Mint leaves and thin orange - - slices for garnish

Recipe Instructions

Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded and lighter in colour. To prepare canned chestnuts, cook in their liquid until heated through. To prepare dried chestnuts, cook according to package directions.

Drain and rinse hot chestnuts under cold water. Cut off flat part with a sharp knife and scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon and nutmeg. Fold in raisins or currants.

Peel apples and remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2" shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple and mix with the chestnut puree.

Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish and pour wine and remaining syrup around the base of the apples. Add margarine and cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish and serve.

Source:
Jeff Winslow Tektronix Inc., Design Automation Group, Beaver

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