Desserts, Ice Cream Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Baked apples & chestnut puree

Yield: 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

Instructions:

Mint leaves & thin orange -- slices for garnish 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

Web Standards & Support: