Baked apples and chestnut puree Recipe

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Baked apples and chestnut puree

Artist:	_	Yield:	6
Categories:	Apple, Baked, Desserts, Fruits, Low-calorie, Puree, Vegetarian	Rating:	0
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Ingredients:

1	lbs	Fresh chestnuts OR
1 1/2	cup	Canned or bottled chestnuts
		--OR
4	oz	Dried chestnuts, cooked
1/3	cup	Soy milk
1/3	cup	Apple juice
5	tbsp	Maple syrup
1	tsp	Cinnamon
1/4	tsp	Nutmeg
1/3	cup	Raisins or currants
6		Sweet apples
		Few tb lemon juice
		Additional cinnamon
3/4	cup	White wine
3	tbsp	Margarine
1		Cinnamon stick
		Mint leaves & thin orange
		-- slices for garnish

Procedures:

1	Preheat oven to 350°F.
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.
6	Cut off flat part with a sharp knife & scoop nut meat with a spoon.
7	In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg.
8	Fold in raisins or currants.
9	Peel apples & remove core from top, leaving the bottom intact.
10	Hollow out the apple leaving a ? shell.
11	Brush shell with lemon juice to prevent discoloration.
12	Sprinkle inside with a little cinnamon.
13	Chop scooped out apple & mix with the chestnut puree.
14	Fill apple shells with chestnut-apple stuffing.
15	Place in a grease proof dish & pour wine & remaining syrup around the base of the apples.
16	Add margarine & cinnamon stick to the pan.
17	Bake 30 to 40 minutes, basting occasionally with the wine mixture.
18	Garnish & serve.
19	"vegetarian times", december, 199