These raisin-stuffed baked apples make an excellent warming dessert for chilly evenings.
Ingredients
- 4 oz dried chestnuts, roasted
- 5 T maple syrup
- 1/3 C soy milk
- 1/3 C apple juice
- 1/3 C raisins
- 1 t cinnamon plus a little extra
- 1/4 t nutmeg
- 2 T lemon juice
- 6 apples
- 1 T butter
- 3/4 C white wine
- 1 cinnamon stick
Directions
1. Roast the chestnuts according to the instructions on the package.
2. Rinse the roasted chestnuts under cold water, draining thoroughly.
3. Use a sharp knife to remove the flat area, and scrape out the meat of the chestnuts.
4. Put the chestnut meat into a blender.
5. Add the apple juice, nutmeg, 1 T cinnamon, soy milk and 4 T of the maple syrup.
6. Puree the mixture until it is completely smooth.
7. Add the raisins.
8. Peel and core the apples.
9. Hollow out the apple, leaving about 1 inch of flesh around the skin.
10. Sprinkle the lemon juice onto the apples.
11. Sprinkle cinnamon into the inside of each apple.
12. Chop the apple.
13. Add the chopped apples to the puree and mix thoroughly.
14. Add the filling to the hollowed out apples.
15. Preheat the oven to 350 F.
16. Spray a baking dish lightly with a non-stick cooking spray, or grease with coconut oil for a healthier alternative.
17. Place the filled apples in the dish.
18. Add the wine to a bowl.
19. Stir in the remaining syrup.
20. Pour the mixture into the dish around the bottom of the apples.
21. Add the butter to the wine mixture.
22. Place the cinnamon stick in the middle of the dish.
23. Bake for 35 minutes. Ensure that you baste the apples with the wine mixture a couple of times during baking.
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