Home - By Category - Recipe - Desserts Page 2 | Bakery Page 1 | Low-fat Page 1 | Vegetarian Page 1

Baked Apples & Chestnut Puree

A Searchable Archive of Meal-Master Recipes

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: BAKED APPLES & CHESTNUT PUREE
 Categories: Desserts, Bakery, Low-fat, Vegetarian
      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 ea Sweet apples
           Few tb lemon juice
           Additional cinnamon
    3/4 c  White wine
      3 tb Margarine
      1 ea 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.
 
MMMMM

Display Recipe for Import.