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1 pound water chestnuts fresh
1 1/2 cups water chestnuts canned or bottled
4 ounces water chestnuts dried, cooked
1/3 cup milk soy
1/3 cup apple juice
5 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup raisins or currants
6 apples sweet
Lemon juice a few tablespoons
Cinnamon additional
3/4 cup white wine
3 tablespoons margarine
1 cinnamon stick
Mint leaves and 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.
1 1/2 cups water chestnuts canned or bottled
4 ounces water chestnuts dried, cooked
1/3 cup milk soy
1/3 cup apple juice
5 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/3 cup raisins or currants
6 apples sweet
Lemon juice a few tablespoons
Cinnamon additional
3/4 cup white wine
3 tablespoons margarine
1 cinnamon stick
Mint leaves and 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.
