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** Fresh chestnuts OR 1 1/2 cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350F (180C).
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To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour.
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To prepare canned chestnuts, cook in their liquid until heated through.
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To prepare dried chestnuts, cook according to package directions.
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Drain & rinse hot chestnuts under cold water.
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Cut off flat part with a sharp knife & scoop nut meat with a spoon.
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In a food processor, combine chestnut meat with soy milk, juice, 4 tablespoons maple syrup, 1 teaspoon cinnamon & nutmeg.
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Fold in raisins or currants.
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Peel apples & remove core from top, leaving the bottom intact.
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Hollow out the apple leaving a 1/2 inch shell.
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Brush shell with lemon juice to prevent discoloration.
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Sprinkle inside with a little cinnamon.
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Chop scooped out apple & mix with the chestnut puree.
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Fill apple shells with chestnut-apple stuffing.
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Place in a grease proof dish & pour wine & remaining syrup around the base of the apples.
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Add margarine & cinnamon stick to the pan.
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Bake 30 to 40 minutes, basting occasionally with the wine mixture.
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Garnish & serve.
