Baked apples and chestnut puree

6 servings

Ingredients

Quantity Ingredient
1 pounds Fresh chestnuts OR
1½ cup Canned or bottled chestnuts OR
4 ounces Dried chestnuts, cooked
⅓ cup Soy milk
⅓ cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
⅓ cup Raisins or currants
6 eaches Sweet apples
Few tb lemon juice
Additional cinnamon
¾ cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves & thin orange slices for garnish

Directions

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 ½" 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 Submitted By MARK SATTERLY On 07-20-95

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