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Receta Baked Apples And Chestnut Puree
by Global Cookbook

Baked Apples And Chestnut Puree
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Ingredientes

  • 1 lb Fresh chestnuts Or possibly
  • 1 1/2 c. Canned or possibly bottled chestnuts Or possibly
  • 4 ounce Dry chestnuts, cooked
  • 1/3 c. Soy lowfat milk
  • 1/3 c. Apple juice
  • 5 Tbsp. Maple syrup
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/3 c. Raisins or possibly currants
  • 6 x Sweet apples Few tb lemon juice Additional cinnamon
  • 3/4 c. White wine
  • 3 Tbsp. Margarine
  • 1 x Cinnamon stick Mint leaves & thin orange slices for garnish

Direcciones

  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.