Recipe: Baked Apples and Chestnut Puree
For 6 Persons
Category: Desserts, Veggies
1 lb Fresh chestnuts OR
1 1/2 c Canned or bottled chestnuts
--OR
4 oz Dried chestnuts, cooked
1/3 c Soy milk
1/3 c Apple juice
5 tb Maple syrup
1 ts Cinnamon
1/4 ts Nutmeg
1/3 c Raisins or currants
6 Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 c White wine
3 tb Margarine
1 Cinnamon stick
Mint leaves & thin orange
-- slices for garnish
Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water,
for 20 minutes till expanded & lighter in colour. To prepare canned
chestnuts, cook in their liquid till heated through. To prepare dried
chestnuts, cook according to package directions.
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. 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. Sprinkle inside with a little cinnamon. Chop scooped out
apple & mix with the chestnut puree.
Fill apple shells with chestnut-apple stuffing. Place in a grease proof
dish & pour wine & remaining syrup around the base of the apples. Add
margarine & cinnamon stick to the pan.
Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish
& serve.
"Vegetarian Times", December, 1993
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