Baked Apples and Chestnut Puree

• 1 pound chestnuts fresh **
• 13 cup soy milk
• 13 cup apple juice
• 5 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 13 cup raisins, seedless or currants
• 6 each apples sweet
• 1 x lemon juice (few tablespoons)
• 1 x cinnamon
• 3/4 cup white wine
• 3 tablespoons margarine
• 1 each cinnamon sticks
• 1 x mint leaves garnish
• 1 x oranges thin slices for garnish

1. ** Fresh chestnuts OR 1 1/2 cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350F (180C).
2. To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour.
3. To prepare canned chestnuts, cook in their liquid until heated through.
4. To prepare dried chestnuts, cook according to package directions.
5. Drain & rinse hot chestnuts under cold 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 milk, juice, 4 tablespoons maple syrup, 1 teaspoon cinnamon & nutmeg.
8. Fold in raisins or currants.
9. Peel apples & remove core from top, leaving the bottom intact.
10. Hollow out the apple leaving a 1/2 inch 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 margarine & cinnamon stick to the pan.
17. Bake 30 to 40 minutes, basting occasionally with the wine mixture.
18. Garnish & serve.

chestnuts, soy milk, apple juice, maple syrup, cinnamon, nutmeg, raisins, apples sweet, lemon juice, cinnamon, white wine, margarine, cinnamon sticks, mint, oranges

Taken from recipeland.com/recipe/v/baked-apples-chestnut-puree-3836 (may not work)