Baked Apples And Chestnut Puree
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Vegetarian | Desserts, Veggies | 6 | Servings |
INGREDIENTS
| 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 | T | Maple syrup |
| 1 | t | Cinnamon |
| 1/4 | t | Nutmeg |
| 1/3 | c | Raisins or currants |
| 6 | Sweet apples | |
| Few tb lemon juice | ||
| Additional cinnamon | ||
| 3/4 | c | White wine |
| 3 | T | Margarine |
| 1 | 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. "Vegetarian Times", December, 1993
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Nutrition (calculated from recipe ingredients)
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Calories: 202
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 88.1mg
Potassium: 263.5mg
Carbohydrates: 32.2g
Fiber: 3.9g
Sugar: 17.8g
Protein: 1.6g