Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Low-Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Fresh chestnuts OR
1 1/2 c Canned or bottled chestnuts
--OR
4 oz Dried chestnuts, cooked
1/3 c Soy milk
1/3 c Apple juice
5 tb Maple syrup
1 t Cinnamon
1/4 ts Nutmeg
1/3 c Raisins or currants
6 ea Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 c White wine
3 tb Margarine
1 ea Cinnamon stick
Mint leaves & thin orange
-- slices for garnish
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.
