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1
Preheat the oven to 350F.
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2
Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine.
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3
Core the apples, leaving half an inch at the bottom, and peel the top edges.
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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.
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5
Put the apples in a baking pan, pour in about 1 inch of apple juice, and cover tightly with foil.
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6
Bake for 40 to 60 minutes, until the apples are tender but not mushy.
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7
Test for doneness by poking a fork into the apples; they should be tender and yield easily to pressure.
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8
Serve warm, drizzled with the warm apple juice from the baking pan.
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9
If you dont have dates or pecans, be creative!
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10
You can substitute currants or raisins and walnuts or almonds, and if nuts are a problem, you can simply omit them.
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11
You can use clarified butter if you like, or for a dairy-free version use coconut oil.
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12
Use a melon baller to scoop out the apple core; its important to keep the base intact.
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13
Store in an airtight container in the refrigerator for 3 days.
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14
(per serving)
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15
Calories: 205
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16
Total Fat: 5.8g (0.5g saturated, 3.1g monounsaturated)
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17
Carbohydrates: 41 g
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18
Protein: 2g
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19
Fiber: 7g
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20
Sodium: 150mg
