Baked Apples and Chustnut Puree

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2014-03-20 07:54:03

Baked Apples And Chestnut Puree Yield: 6 servings Few tablespoons lemon juice ¾c  White wine 1½c Raffetto Whole Chestnuts 1/3c Apple juice 5 tblp  Maple syrup ¼ tsp Nutmeg 1/3c  Raisins or currants Mint leaves & thin orange slices for garnish 1/3c  Soy milk 1 tsp Cinnamon 6 ea Sweet apples Additional cinnamon 3 tbp Margarine 1 ea Cinnamon stick   Instructions: Preheat oven to 350F. To prepare chestnuts heat the Raffetto Whole Chestnuts in their liquid till heated through. Drain & rinse hot chestnuts under cold water. In a food processor, combine chestnut meat with soy milk, juice, 4 tbls. maple syrup, 1 tsp. cinnamon & nutmeg. Fold in raisons or currants. Peel apples & remove core from top,leaving the bottom intact. Hollow out the apple leaving a ½ “ shell. Brush shell with a lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple & mix with chestnut puree. Fill

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