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Categories:
chestnuts soy milk apple juice maple syrup cinnamon nutmeg raisins apples sweet lemon juice cinnamon white wine margarine cinnamon sticks mint oranges
Viewed: 41 - Published at: 6 years agoIngredients
- 1 pound chestnuts fresh **
- 13 cup soy milk
- 13 cup apple juice
- 5 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 13 cup raisins, seedless or currants
- 6 each apples sweet
- 1 x lemon juice (few tablespoons)
- 1 x cinnamon
- 3/4 cup white wine
- 3 tablespoons margarine
- 1 each cinnamon sticks
- 1 x mint leaves garnish
- 1 x oranges thin slices for garnish
Method
- ** Fresh chestnuts OR 1 1/2 cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350F (180C).
- To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour.
- To prepare canned chestnuts, cook in their liquid until 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 tablespoons 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 inch 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.
