Baked Apples and Chestnut Puree Recipe

Name: Baked Apples and Chestnut Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound chestnuts fresh **; ⅓ cup soy milk; ⅓ cup apple juice; 5 tablespoons maple syrup; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; ⅓ cup raisins, seedless or currants; 6 each apples sweet; 1 x lemon juice (few tablespoons); 1 x cinnamon; 3/4 cup white wine; 3 tablespoons margarine; 1 each cinnamon sticks; 1 x mint leaves garnish; 1 x oranges thin slices for garnish

Servings: persons

1 pound chestnuts fresh **
⅓ cup soy milk
⅓ cup apple juice
5 tablespoons maple syrup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
⅓ cup raisins, seedless or currants
6 each apples sweet
1 x lemon juice (few tablespoons)
1 x cinnamon
3/4 cup white wine
3 tablespoons margarine
1 each cinnamon sticks
1 x mint leaves garnish
1 x oranges thin slices for garnish

1
** Fresh chestnuts OR 1 1/2 cup Canned or bottled chestnuts OR 4 oz Dried chestnuts, cooked Preheat oven to 350F (180C).
2
To prepare fresh chestnuts, cook covered, in water, for 20 minutes until expanded & lighter in colour.
3
To prepare canned chestnuts, cook in their liquid until heated through.
4
To prepare dried chestnuts, cook according to package directions.
5
Drain & rinse hot chestnuts under cold water.
6
Cut off flat part with a sharp knife & scoop nut meat with a spoon.
7
In a food processor, combine chestnut meat with soy milk, juice, 4 tablespoons maple syrup, 1 teaspoon cinnamon & nutmeg.
8
Fold in raisins or currants.
9
Peel apples & remove core from top, leaving the bottom intact.
10
Hollow out the apple leaving a 1/2 inch shell.
11
Brush shell with lemon juice to prevent discoloration.
12
Sprinkle inside with a little cinnamon.
13
Chop scooped out apple & mix with the chestnut puree.
14
Fill apple shells with chestnut-apple stuffing.
15
Place in a grease proof dish & pour wine & remaining syrup around the base of the apples.
16
Add margarine & cinnamon stick to the pan.
17
Bake 30 to 40 minutes, basting occasionally with the wine mixture.
18
Garnish & serve.

295

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound chestnuts fresh **, ⅓ cup soy milk, ⅓ cup apple juice, 5 tablespoons maple syrup, and more.

Yes, Baked Apples and Chestnut Puree falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Apples and Chestnut Puree

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions