| 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 |
tb |
Maple syrup |
| 1 |
ts |
Cinnamon |
| 1/4 |
ts |
Nutmeg |
| 1/3 |
c |
Raisins or currants |
| 6 |
|
Sweet apples |
|
|
Few tb lemon juice |
|
|
Additional cinnamon |
| 3/4 |
c |
White wine |
| 3 |
tb |
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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