Baked Apples & Chestnut Puree

Directions

** Fresh chestnuts OR 1½ cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350℉ (180℃). To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid until 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 tablespoons maple syrup, 1 teaspoon cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a ½ inch 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.