Baked Apples & Chestnut Puree
Yield
6 servingsPrep
50 minCook
40 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chestnuts
fresh ** |
|
| ⅓ | cup |
soy milk
|
|
| ⅓ | cup |
apple juice
|
|
| 5 | tablespoons |
maple syrup
|
|
| 1 | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ⅓ | cup |
raisins, seedless
or currants |
|
| 6 | each |
apples
sweet |
|
| 1 | x |
lemon juice
(few tablespoons) |
*
|
| 1 | x |
cinnamon
|
*
|
| ¾ | cup |
white wine
|
*
|
| 3 | tablespoons |
margarine
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
mint leaves
garnish |
*
|
| 1 | x |
oranges
thin slices for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chestnuts
fresh ** |
|
| 79 | ml |
soy milk
|
|
| 79 | ml |
apple juice
|
|
| 75 | ml |
maple syrup
|
|
| 5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
|
|
| 79 | ml |
raisins, seedless
or currants |
|
| 6 | each |
apples
sweet |
|
| 1 | x |
lemon juice
(few tablespoons) |
*
|
| 1 | x |
cinnamon
|
*
|
| 177 | ml |
white wine
|
*
|
| 45 | ml |
margarine
|
|
| 1 | each |
cinnamon sticks
|
*
|
| 1 | x |
mint leaves
garnish |
*
|
| 1 | x |
oranges
thin slices for garnish |
*
|
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.
