Stuffed Apples

This Stuffed Apples Recipe combines freshly roasted chestnuts, raisins and cinnamon all baked in a buttery wine sauce for a rich and elegant dessert. Make as a special treat for formal autumn dinners.


  • 4 oz. dried chestnuts, roasted
  • 1/3 cup soy milk
  • 1/3 cup apple juice
  • 5 Tbsp maple syrup
  • 1 tsp cinnamon plus a little extra
  • 1/4 tsp nutmeg
  • 1/3 cup raisins
  • 6 apples
  • 2 Tbsp lemon juice
  • 3/4 cup white wine
  • 1 Tbsp margarine
  • 1 cinnamon stick


Roast chestnuts according to package directions. Rinse with cold water.

Slice open the chestnuts at the flat area and scoop out the meat.

Place chestnut meat, soy milk, apple juice, 4 Tbsp of the maple syrup, 1 Tbsp cinnamon and the nutmeg into a blender.

Puree until smooth.

Add raisins to the puree and set aside.

Prepare the apples by peeling and coring each one, but leave the bottom intact.

Scoop more apple out of the center until each apple is about 1inch thick on the sides.

Sprinkle each apple with lemon juice and dust the inside with cinnamon. Set aside.

Chop up the apple that was scooped out and stir into the puree and raisin blend.

Fill each apple with the puree mixture.

Preheat oven to 350F degrees.

Coat a baking dish with non-stick cooking spray.

Arrange apples in the dish.

In a small bowl, whisk together wine and remaining syrup.

Carefully pour the wine mixture around the apples in the dish.

Dot the wine sauce with margarine.

Place the cinnamon stick in the center of the dish in the wine.

Bake 35 minutes basting the apples with the wine sauce a few times.


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