Baked Apples And Chestnut Puree Recipe

• 1 lb Fresh chestnuts Or possibly
• 1 1/2 c. Canned or possibly bottled chestnuts Or possibly
• 4 ounce Dry chestnuts, cooked
• 1/3 c. Soy lowfat milk
• 1/3 c. Apple juice
• 5 Tbsp. Maple syrup
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/3 c. Raisins or possibly currants
• 6 x Sweet apples Few tb lemon juice Additional cinnamon
• 3/4 c. White wine
• 3 Tbsp. Margarine
• 1 x Cinnamon stick Mint leaves & thin orange slices for garnish

1. Preheat oven to 350F.
2. To prepare fresh chestnuts, cook covered, in water, for 20 min until expanded & lighter in colour.
3. To prepare canned chestnuts, cook in their liquid until heated through.
4. To prepare dry chestnuts, cook according to package directions.
5. Drain & rinse warm chestnuts under cool water.
6. Cut off flat part with a sharp knife & scoop nut meat with a spoon.
7. In a food processor, combine chestnut meat with soy lowfat milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg.
8. Mix in raisins or possibly currants.
9. Peel apples & remove core from top, leaving the bottom intact.
10. Hollow out the apple leaving a 1/2" shell.
11. Brush shell with lemon juice to prevent discoloration.
12. Sprinkle inside with a little cinnamon.
13. Chop scooped out apple & mix with the chestnut puree.
14. Fill apple shells with chestnut-apple stuffing.
15. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples.
16. Add in margarine & cinnamon stick to the pan.
17. Bake 30 to 40 min, basting occasionally with the wine mix.
18. Garnish & serve.

fresh chestnuts, chestnuts, chestnuts, milk, apple juice, maple syrup, cinnamon, nutmeg, raisins, sweet apples, white wine, margarine, cinnamon

Taken from cookeatshare.com/recipes/baked-apples-and-chestnut-puree-73874 (may not work)