Baked Apples and Chestnut Purée

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  1. Preheat oven to 350°F.


  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.


  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.