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  Recipe Home » Deserts » Baked Apples & Chestnut Puree
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  Baked Apples & Chestnut Puree
  Category: Deserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 168
Ingredients:
1 lb Fresh chestnuts OR
1 1/2 cup Canned or bottled chestnuts -OR
4 oz Dried chestnuts, cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tbsp Maple syrup
1 tsp Cinnamon
1/4 tsp Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tbsp Margarine
1 each Cinnamon stick
Mint leaves & thin orange - slices for garnish
Instructions:
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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