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Baked apples and chestnut puree

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Ingredients Needed For Baked apples and chestnut puree
* 1 lbs 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 Sweet Apples
* Few tb lemon juice
* Additional cinnamon
* 3/4 cup white wine
* 3 tbsp margarine
* 1 cinnamon stick
* mint leaves & thin orange
* -- slices for garnish

Directions To Prepare Baked apples and chestnut puree
1 Preheat oven to 350°F.

2 To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour.

3 To prepare canned chestnuts, cook in their liquid till heated through.

4 To prepare dried chestnuts, cook according to package directions.

5 Drain & rinse hot chestnuts under cold water.

6 Cut off flat part with a sharp knife & scoop nut meat with a spoon.

7 In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg.

8 Fold in Raisins or currants.

9 Peel Apples & remove core from top, leaving the bottom intact.

10 Hollow out the Apple leaving a ½" shell.

11 Brush shell with lemon juice to prevent discoloration.

12 Sprinkle inside with a little cinnamon.

13 Chop scooped out Apple & mix with the chestnut puree.

14 Fill Apple shells with chestnut-Apple stuffing.

15 Place in a grease proof dish & pour wine & remaining syrup around the base of the Apples.

16 Add margarine & cinnamon stick to the pan.

17 Bake 30 to 40 minutes, basting occasionally with the wine mixture.

18 Garnish & serve.


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Tuesday, November 21, 2017, 5:15 pm


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