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Baked Apples and Chestnut Puree

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Desserts Vegetables


  • 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 Sweet apples
  • Few tb lemon juice
  • Additional cinnamon
  • 3/4 c White wine
  • 3 tb Margarine
  • 1 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.
"Vegetarian Times", December, 1993