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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
- 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.
- 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.
- Peel apples & 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 & 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 in margarine & cinnamon stick to the pan.
- Bake 30 to 40 min, basting occasionally with the wine mix.
- 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% |
