Baked Apples Filled with Dates and Pecans

• 1/4 cup finely chopped toasted pecans (see page 97)
• 1/4 cup pitted and finely diced Medjool dates
• Zest and juice of 1 orange
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 4 baking apples, such as Pink Lady, Pippin, or Mcintosh
• 1 tablespoon organic butter (optional)
• Unfiltered apple juice, for baking

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

pecans, dates, orange, ground cinnamon, salt, baking apples, butter, apple juice

Taken from www.epicurious.com/recipes/food/views/baked-apples-filled-with-dates-and-pecans-379298 (may not work)