Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 Sweet apples
Few tb lemon juice
Additional cinnamon
3/4 c White wine
3 tb Margarine
1 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.

"Vegetarian Times", December, 1993

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