Baked Apples and Chestnut Purée

Ingredients

 * 1 lbs fresh chestnuts or 1½ cups canned or bottled chestnuts or 4 oz dried chestnuts, cooked
 * ⅓ cup soy milk
 * ⅓ cup apple juice
 * 5 tbsp maple syrup
 * 1 tsp cinnamon
 * ¼ tsp nutmeg
 * ⅓ cup raisins or currants
 * 6 sweet apples
 * few tbsp lemon juice
 * additional cinnamon
 * ¾ cup white wine
 * 3 tbsp margarine
 * 1 cinnamon stick
 * mint leaves
 * thin orange slices for garnish

Directions

 * 1) Preheat oven to 350°F.

Chestnuts

 * 1) To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded and lighter in colour.
 * 2) To prepare canned chestnuts, cook in their liquid till heated through.
 * 3) To prepare dried chestnuts, cook according to package directions.
 * 4) Drain and rinse hot chestnuts under cold water.
 * 5) Cut off flat part with a sharp knife and scoop nut meat with a spoon.

Purée

 * 1) In a food processor, combine chestnut meat with soy milk, juice, 4 tbsp maple syrup, 1 tsp cinnamon and nutmeg.
 * 2) Fold in raisins or currants.
 * 3) Peel apples and remove core from top, leaving the bottom intact.
 * 4) Hollow out the apple leaving a ½" shell.
 * 5) Brush shell with lemon juice to prevent discoloration.
 * 6) Sprinkle inside with a little cinnamon.
 * 7) Chop scooped out apple and mix with the chestnut puree.
 * 8) Fill apple shells with chestnut-apple stuffing.
 * 9) Place in a grease proof dish and pour wine and remaining syrup around the base of the apples.
 * 10) Add margarine and cinnamon stick to the pan.
 * 11) Bake 30 to 40 minutes, basting occasionally with the wine mixture.
 * 12) Garnish and serve.