Baked Apples Filled with Dates and Pecans

1. 1

   Preheat the oven to 350F.

2. 2

   Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine.

3. 3

   Core the apples, leaving half an inch at the bottom, and peel the top edges.

4. 4

   Stuff the apples with the pecan filling, then dot the butter on top or melt the butter and brush it on the apple tops.

5. 5

   Put the apples in a baking pan, pour in about 1 inch of apple juice, and cover tightly with foil.

6. 6

   Bake for 40 to 60 minutes, until the apples are tender but not mushy.

7. 7

   Test for doneness by poking a fork into the apples; they should be tender and yield easily to pressure.

8. 8

   Serve warm, drizzled with the warm apple juice from the baking pan.

9. 9

   If you dont have dates or pecans, be creative!

10. 10

    You can substitute currants or raisins and walnuts or almonds, and if nuts are a problem, you can simply omit them.

11. 11

    You can use clarified butter if you like, or for a dairy-free version use coconut oil.

12. 12

    Use a melon baller to scoop out the apple core; its important to keep the base intact.

13. 13

    Store in an airtight container in the refrigerator for 3 days.

14. 14

    (per serving)

15. 15

    Calories: 205

16. 16

    Total Fat: 5.8g (0.5g saturated, 3.1g monounsaturated)

17. 17

    Carbohydrates: 41 g

18. 18

    Protein: 2g

19. 19

    Fiber: 7g

20. 20

    Sodium: 150mg

* Per serving · 4 servings · Values may vary.