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Ingredients: apples chestnuts Method: Bake apples in moderate oven 250 degrees. Remove and let cool. Puree chestnuts in a blender. Scoop out a well in the centre of each apple and fill each cavity with the chestnut puree. Place in oven and bake for approximately 5 minutes, being careful that they do not burn.

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Q: How do you make baked apples filled with chestnut puree?
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Ingredients1 lb Fresh chestnuts OR1 1/2 c Canned or bottled chestnutsOR 4 oz Dried chestnuts, cooked1/3 c Soy milk1/3 c Apple juice5 tb Maple syrup1 ts Cinnamon1/4 ts Nutmeg1/3 c Raisins or currants6 ea Sweet applesFew tb lemon juice Additional cinnamon 3/4 c White wine3 tb Margarine1 ea Cinnamon stickMint 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.


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