Baked Apples & Chestnut Puree
Submitted by mosh1036
Whole apples hollowed and stuffed with spiced chestnut puree, raisins, and maple syrup, then baked in white wine. An elegant vegan fall dessert.
YIELD
6 servingsPREP
50 minCOOK
40 minREADY
90 minHere’s a dessert that belongs on a candlelit autumn table, all warm spices and golden fruit, but won’t leave you in a sugar coma.
Whole sweet apples get cored and hollowed into edible bowls, then packed with a silky chestnut puree blended with soy milk, maple syrup, cinnamon, and nutmeg. Raisins or currants folded in add little pops of sweetness throughout.
The stuffed apples sit in a bath of white wine and maple syrup with a whole cinnamon stick, basting and bubbling until the shells turn tender and the kitchen smells like a spice market.
Completely vegan, low-fat, and impressive enough for company. Garnish with a sprig of mint and a thin orange slice to make it picture-worthy.
Kitchen Tips
- Fresh chestnuts give the richest flavor, but canned or bottled work just fine and save a lot of prep time.
- Brush the hollowed apple shells with lemon juice immediately to keep them from browning.
- Leave the bottom of the apple intact when coring so the filling doesn’t leak out during baking.
- Baste every 10 to 15 minutes with the wine mixture for a glossy, caramelized finish.
Ingredients
Directions
** Fresh chestnuts OR 1½ cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350℉ (180℃). To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid until 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 tablespoons maple syrup, 1 teaspoon cinnamon & nutmeg. Fold in raisins or currants. Peel apples & remove core from top, leaving the bottom intact. Hollow out the apple leaving a ½ inch 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.
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