Baked apples and chestnut puree recipe

Recipe for baked apples and chestnut puree in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound fresh chestnuts, or 1 1/2 cups canned or bottled chestnuts, or 4 ounces dried chestnuts, cooked
• 1/3 cup soy milk
• 1/3 cup apple juice
• 5 tablespoons maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/3 cup raisins or currants
• 6 each sweet apples
• Few tablespoons lemon juice
• Additional cinnamon
• 3/4 cup white wine
• 3 tablespoons margarine
• 1 each cinnamon stick
• Mint leaves and thin orange, slices for garnish

How to make baked apples and chestnut puree

• Preheat oven to 350 degrees F.
• To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded and lighter in colour.
• To prepare canned chestnuts, cook in their liquid till heated through.
• To prepare dried chestnuts, cook according to package directions.
• Drain and rinse hot chestnuts under cold water.
• Cut off flat part with a sharp knife and scoop nut meat with a spoon.
• In a food processor, combine chestnut meat with soy milk, juice, 4 tablespoons maple syrup, 1 teaspoon cinnamon and nutmeg.
• Fold in raisins or currants.
• Peel apples and remove core from top, leaving the bottom intact.
• Hollow out the apple leaving a 1/2 inch shell.
• Brush shell with lemon juice to prevent discoloration.
• Sprinkle inside with a little cinnamon.
• Chop scooped out apple and mix with the chestnut puree.
• Fill apple shells with chestnut-apple stuffing.
• Place in a grease proof dish and pour wine and remaining syrup around the base of the apples.
• Add margarine and cinnamon stick to the pan.
• Bake 30 to 40 minutes, basting occasionally with the wine mixture.
• Garnish and serve.

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