Baked Apples & Chestnut Puree Recipe




Recipe Categories:
Apple; Fruit; Nut


You are viewing:
Baked Apples & Chestnut Puree Recipe


 



These Fruit Recipes feature healthy and nutritious recipes including:


  • Pear Recipes
  • Grape Recipes
  • Strawberry Recipes
  • Peach Recipes
  • Apple Recipes
  • ...many more fruit recipes


Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done.
[Jim Rohn]

 

Watermelon --it's a good fruit. You eat, you drink, you wash your face.
[ Enrico Caruso]

Fruits are acceptable gifts, because they are the flower of commodities, and admit of fantastic values being attached to them. If a man should send to me to come a hundred miles to visit him, and should set before me a basket of fine summer-fruit, I should think there was some proportion between the labor and the reward.
[ Ralph Waldo Emerson]


More Information on Fruit:

Fruit Nutrition
A Guide to Growing Fruit
Fruit Facts



These Fruit Recipes are part of our collection of over 60,000 recipes.





 





Baked Apples & Chestnut Puree

 

Ingredients

1 lb 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 each sweet apples
1 few tb lemon juice
1 additional cinnamon
3/4 cup white wine
3 tbsp margarine
1 each cinnamon stick
1 mint leaves & thin orange - slices, for garnish



 

Preparation

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.

 

 

Servings: 6