What You Need:
4 oz. dried chestnuts, roasted
1/3 C soy milk
1/3 C apple juice
5 T maple syrup
1 t cinnamon plus a little extra
1/4 t nutmeg
1/3 C raisins
6 apples
2 T lemon juice
3/4 C white wine
1 T margarine
1 cinnamon stick

How to Make It:
Roast the chestnuts according to package directions.
Be sure to rinse the chestnuts under cold water and drain well.
Using a sharp knife cut off the flat area and scrape out the chestnut meat.
Place the chestnut meat into a blender.
Add the soy milk, apple juice, 4 T of the maple syrup, 1 T cinnamon and the nutmeg.
Puree the mixture until smooth.
Add the raisins.
Peel the apples.
Remove the core.
Hollow out the apple being sure to leave about 1 in around and intact.
Sprinkle the apples with the lemon juice.
Sprinkle the inside of each apple with cinnamon.
Chop the apple.
Add the chopped apples to the puree and mix together well.
Fill each apple with the filling.
Preheat oven to 350 degrees.
Spray a baking dish lightly with a non stick cooking spray.
Place the filled apples in the dish.
Place the wine in a bowl.
Stir in the remaining syrup.
Pour the mixture into the dish around the bottom of the apples.
Add the margarine to the wine mixture.
Place the cinnamon stick in the middle of the dish.
Bake 35 minutes being sure to baste the apples with the wine mixture a couple of times during baking