Baked apples and chestnut puree
Purees Bakery Low Fat Vegan Chestnuts
Last updated 6/12/2012 1:02:34 AM. Recipe ID 26187. Report a problem with this recipe.
Title: Baked apples and chestnut puree
Categories: Desserts, Bakery, Low-fat, Vegan
Yield: 6 Servings
1 lb Fresh chestnuts OR
1 1/2 c Canned or bottled chestnuts
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
3/4 c White wine
3 tb 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 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
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