Baked Apples and Chestnut Puree

90 minutes Prep: 50 minutes Cook: 40 minutes

230 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	pound	chestnuts	fresh **
1/3	cup	soy milk
1/3	cup	apple juice
5	tablespoons	maple syrup
1	teaspoon	cinnamon
1/4	teaspoon	nutmeg
1/3	cup	raisins, seedless	or currants
6	each	apples	sweet
1	x	lemon juice	(few tablespoons)
1	x	cinnamon
3/4	cup	white wine
3	tablespoons	margarine
1	each	cinnamon stick
1	x	mint leaves	garnish
1	x	orange	thin slices for garnish

Directions

** Fresh chestnuts OR 1 1/2 c Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked 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.

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Nutrition Facts

Serving Size 263g

Amount per Serving

Calories 230 24% of calories from fat

	% Daily Value*
Total Fat 6.0g	10%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 90mg	4%
Total Carbohydrate 46.0g	15%
Dietary Fiber 4.0g	17%
Sugars 31.0g
Protein 2.0g	3%