Baked Apples and Chestnut Purée

Description
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Ingredients

 * 1 	lbs 	Fresh chestnuts OR
 * 1 1/2 	cup 	Canned or bottled chestnuts
 * --OR
 * 4 	oz 	dried chestnuts, cooked
 * 1/3 	cup 	soy milk
 * 1/3 	cup 	apple juice
 * 5 	tbsp 	maple syrup
 * 1 	tsp 	cinnamon
 * 1/4 	tsp 	nutmeg
 * 1/3 	cup 	Raisins or currants
 * 6 		Sweet Apples
 * Few tb lemon juice
 * Additional cinnamon
 * 3/4 	cup 	white wine
 * 3 	tbsp 	margarine
 * 1 		cinnamon stick
 * mint leaves & thin orange
 * -- slices for garnish

Directions
1 	Preheat oven to 350 °F.

2 	To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour.

3 	To prepare canned chestnuts, cook in their liquid till heated through.

4 	To prepare dried chestnuts, cook according to package directions.

5 	Drain & rinse hot chestnuts under cold water.

6 	Cut off flat part with a sharp knife & scoop nut meat with a spoon.

7 	In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg.

8 	Fold in Raisins or currants.

9 	Peel Apples & remove core from top, leaving the bottom intact.

10 	Hollow out the Apple leaving a ½" shell.

11 	Brush shell with lemon juice to prevent discoloration.

12 	Sprinkle inside with a little cinnamon.

13 	Chop scooped out Apple & mix with the chestnut puree.

14 	Fill Apple shells with chestnut-Apple stuffing.

15 	Place in a grease proof dish & pour wine & remaining syrup around the base of the Apples.

16 	Add margarine & cinnamon stick to the pan.

17 	Bake 30 to 40 minutes, basting occasionally with the wine mixture.

18 	Garnish & serve.