Baked Apples and Chestnut Puree

1 lb Fresh chestnuts OR

1 1/2 c Canned or bottled chestnuts

--OR 4 oz Dried chestnuts, cooked

1/3 c Soy milk

1/3 c Apple juice

5 tb Maple syrup

1 ts Cinnamon

1/4 ts Nutmeg

1/3 c Raisins or currants

6 ea Sweet apples

Few tb lemon juice Additional cinnamon 3/4 c White wine

3 tb Margarine

1 ea Cinnamon stick

Mint leaves & thin orange -- slices for garnish Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour. To prepare canned chestnuts, cook in their liquid till 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 tb maple syrup, 1 ts cinnamon & nutmeg. Fold in raisins or 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 margarine & cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish & serve.