Baked Apples Filled with Dates and Pecans
When I told my friend about this baked apple dish, he said it reminded him of an old folk recipe. When he was little and had an upset tummy, his Russian grandmother would cut up an apple and leave it out on the counter for a few minutes, until it began to brown. His grandmother would then say, “Come eat, tatellah” (an affectionate way of saying, “little man” in Yiddish). Lo and behold, a few minutes later his stomach felt better. He always figured it was love at work (and, of course, it was), but years later he found out there was also some science involved: As they brown—or cook, in this case—apples release pectin, which naturally soothes the belly. Baking makes the pectin and the rest of the apple easier to digest. In this recipe, the apples are complemented by a whole host of tasty morsels and spices—toasted pecans, dates, orange zest, and cinnamon—and as they bake, they smell heavenly.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine.
Step 3
Core the apples, leaving half an inch at the bottom, and peel the top edges. Stuff the apples with the pecan filling, then dot the butter on top or melt the butter and brush it on the apple tops.
Step 4
Put the apples in a baking pan, pour in about 1 inch of apple juice, and cover tightly with foil. Bake for 40 to 60 minutes, until the apples are tender but not mushy. Test for doneness by poking a fork into the apples; they should be tender and yield easily to pressure.
Step 5
Serve warm, drizzled with the warm apple juice from the baking pan.
rebecca’s notes
Step 6
If you don’t have dates or pecans, be creative! You can substitute currants or raisins and walnuts or almonds, and if nuts are a problem, you can simply omit them. You can use clarified butter if you like, or for a dairy-free version use coconut oil.
Step 7
Use a melon baller to scoop out the apple core; it’s important to keep the base intact.
storage
Step 8
Store in an airtight container in the refrigerator for 3 days.
nutrition information
Step 9
(per serving)
Step 10
Calories: 205
Step 11
Total Fat: 5.8g (0.5g saturated, 3.1g monounsaturated)
Step 12
Carbohydrates: 41 g
Step 13
Protein: 2g
Step 14
Fiber: 7g
Step 15
Sodium: 150mg
