*  Exported from  MasterCook  *
 
                      BAKED APPLES AND CHESTNUT PUREE
 
 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.
  
 
 
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