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Baked Apples and Chestnut Puree Recipe
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To make Baked Apples and Chestnut Puree you will need
Ingredients
| 1 | pound | Fresh chestnuts OR | | 1 1/2 | cups | Canned or bottled chestnuts OR | | 4 | ounces | Dried chestnuts, cooked | | 1/3 | cups | Soy milk | | 1/3 | cups | Apple juice | | 5 | tablespoons | Maple syrup | | 1 | teaspoon | Cinnamon | | 1/4 | teaspoons | Nutmeg | | 1/3 | cups | Raisins or currants | | 6 | | Sweet apples | | | Few tb lemon juice | | | Additional cinnamon | | 3/4 | cups | White wine | | 3 | tablespoons | 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.
Enjoy your Baked Apples and Chestnut Puree
How much is in a cup?
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Sat 9 Aug 2008
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