Baked Apples And Chestnut Puree Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh chestnuts OR,
1 1/2 cup: Canned or bottled chestnuts -OR,
4 ounce: Dried chestnuts, cooked
1/3 cup: Soy milk,
1/3 cup: Apple juice,
5 tbsp: Maple syrup,
1 tsp: Cinnamon,
1/4 tsp: Nutmeg,
1/3 cup: Raisins or currants,
6 each: Sweet apples,
Few tb lemon juice,
Additional cinnamon,
3/4 cup: White wine,
3 tbsp: Margarine,
1 each: Cinnamon stick,
Mint leaves & thin orange, slices for garnish
Directions:
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
Submitted By MARK SATTERLY On 07-20-95
Source from luhu.jp
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
Submitted By MARK SATTERLY On 07-20-95
Source from luhu.jp