Recipe - Baked Apples And Chestnut Puree

1 pound Fresh chestnuts OR
1 One half cup Canned or bottled chestnuts
OR
4 ounce Dried chestnuts, cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoon Maple syrup
1 teaspoon Cinnamon
One fourth teaspoon Nutmeg
1/3 cup Raisins or currants
6 Sweet apples
Few tablespoon lemon juice
Additional cinnamon
Three fourths cup White wine
3 tablespoon Margarine
1 Cinnamon stick
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 tablespoon maple syrup, 1 teaspoon 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 chestnutapple 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