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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh chestnuts or 1 1/2 cups 355ml Canned or bottled chestnuts - -or 4 oz 113g Dried chestnuts - cooked

  2. 1/3 cup 78ml Soy milk

  3. 1/3 cup 78ml Apple juice

  4. 5 tablespoons 75ml Maple syrup

  5. 1 teaspoon 5ml Cinnamon

  6. 1/4 teaspoon 1 1/3ml Nutmeg

  7. 1/3 cup 53g / 1.9oz Raisins or currants

  8. 6 Sweet apples

  9. Few tb lemon juice

  10. Additional cinnamon

  11. 3/4 cup 177ml White wine

  12. 3 tablespoons 45ml Margarine

  13. 1 Cinnamon stick

  14. Mint leaves and thin orange - - slices for garnish

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded and lighter in colour. To prepare canned chestnuts, cook in their liquid until heated through. To prepare dried chestnuts, cook according to package directions.

  2. Drain and rinse hot chestnuts under cold water. Cut off flat part with a sharp knife and scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon and nutmeg. Fold in raisins or currants.

  3. Peel apples and 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 and mix with the chestnut puree.

  4. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish and pour wine and remaining syrup around the base of the apples. Add margarine and cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish and serve.

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