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Baked Apples & Chestnut Puree

Submitted By Moreland (0 Review)
40/80 out of 8 votes
106


Timings
10 min(s)
60 min(s)
70 min(s)
This recipe can be serve by Six Persons
Ingredients
  1. 1 lb Fresh Chestnuts
  2. 1 1/2 Cup Canned or Bottled Chestnuts
  3. 4 oz Dried Chestnuts Cooked
  4. 1/3 Cup Soy Milk
  5. 1/3 Cup Apple Juice
  6. 5 Tablespoons Maple Syrup
  7. 1 Teaspoon Cinnamon
  8. 1/4 Teaspoon Nutmeg
  9. 1/3 Cup Raisins or Currants
  10. 6 ea Sweet Apples
  11. Few Tablespoon Lemon Juice Additional Cinnamon
  12. 3/4 Cup White Wine
  13. 3 Tablespoons Margarine
  14. 1 ea Cinnamon Stick
Method
  1. Mint leaves & thin orange slices for garnish Preheat oven to 350F.
  2. To prepare fresh chestnuts cook covered in water for 20 minutes till expanded & lighter in colour.
  3. To prepare canned chestnuts cook in their liquid till heated through.
  4. To prepare dried chestnuts cook according to package directions.
  5. Drain & rinse hot chestnuts under cold water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor combine chestnut meat with soy milk juice 4 tb maple syrup 1 ts cinnamon & nutmeg.
  6. Fold in raisins or currants. Peel apples & 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.
  7. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing.
  8. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples.
  9. Add margarine & cinnamon stick to the pan. Bake 30 to 40 minutes basting occasionally with the wine mixture. Garnish & serve.
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