Categories: Desserts, Bakery, Low-fat, Vegetarian 
      Yield: 6 servings 
  
      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 ea Sweet apples 
           Few tb lemon juice 
           Additional cinnamon 
    3/4 c  White wine 
      3 tb Margarine 
      1 ea 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.