Baked Apples And Chestnut Puree Recipe

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Servings: 6


Cost per serving $3.14 view details


  1. Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 min until expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid until heated through. To prepare dry chestnuts, cook according to package directions.
  2. Drain & rinse warm chestnuts under cool water. Cut off flat part with a sharp knife & scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy lowfat milk, juice, 4 tb maple syrup, 1 ts cinnamon & nutmeg. Mix in raisins or possibly currants.
  3. Peel apples & remove core from top, leaving the bottom intact.
  4. 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.
  5. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish & pour wine & remaining syrup around the base of the apples. Add in margarine & cinnamon stick to the pan.
  6. Bake 30 to 40 min, basting occasionally with the wine mix.
  7. Garnish & serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 399g
Recipe makes 6 servings
Calories 565  
Calories from Fat 83 15%
Total Fat 9.45g 12%
Saturated Fat 1.86g 7%
Trans Fat 1.04g  
Cholesterol 0mg 0%
Sodium 84mg 4%
Potassium 1144mg 33%
Total Carbs 113.42g 30%
Dietary Fiber 5.4g 18%
Sugars 34.15g 23%
Protein 5.09g 8%
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