Desserts Bakery Low-Fat Vegetarian
Preheat oven to 350F.
1 pound Fresh chestnuts OR
1 1/2 cups Canned or bottled chestnuts -- -OR
4 ounces Dried chestnuts -- cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves & thin orange -- - slices for garnish
Serving Size : 6
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.
Preheat oven to 350F.
1 pound Fresh chestnuts OR
1 1/2 cups Canned or bottled chestnuts -- -OR
4 ounces Dried chestnuts -- cooked
1/3 cup Soy milk
1/3 cup Apple juice
5 tablespoons Maple syrup
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/3 cup Raisins or currants
6 each Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 cup White wine
3 tablespoons Margarine
1 each Cinnamon stick
Mint leaves & thin orange -- - slices for garnish
Serving Size : 6
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.