Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Soy Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple Juice | 1 medium (182g) | 95 |
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Chestnut | not in our table | 0 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lbs Fresh chestnuts OR
- 1 1/2 cup Canned or bottled chestnuts
- --OR
- 4 oz Dried chestnuts, cooked
- 1/3 cup Soy milk
- 1/3 cup Apple juice
- 5 tbsp Maple syrup
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/3 cup Raisins or currants
- 6 Sweet apples
- Few tb lemon juice
- Additional cinnamon
- 3/4 cup White wine
- 3 tbsp Margarine
- 1 Cinnamon stick
- Mint leaves & thin orange
- -- slices for garnish
- =
Directions
1 Preheat oven to 350°F.
2 To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded & lighter in colour.
3 To prepare canned chestnuts, cook in their liquid till 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 tb maple syrup, 1 ts 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 ½" 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.