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.