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Baked Apples and Chestnut PureeRecipe : Baked Apples and Chestnut Puree
Procedure :
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 ea Sweet apples Few tb lemon juice Additional cinnamon 3/4 c White wine 3 tb Margarine 1 ea 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. |
