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
           --OR
      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
           Additional cinnamon
    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