BAKED APPLES FILLED WITH DATES AND PECANS
1/4 cup finely chopped toasted pecans
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
Preheat the oven to 350 degrees F.
Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine; set aside.
Use a melon baller to scoop out the apple core; it's important to keep the base intact. 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. 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.
Serve warm, drizzled with the warm apple juice from the baking pan.
Store in an airtight container in the refrigerator for 3 days.
Makes 4 servings
Source: The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz
1/4 cup finely chopped toasted pecans
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
Preheat the oven to 350 degrees F.
Combine the pecans, dates, orange zest and juice, cinnamon, and salt in a small bowl and stir to combine; set aside.
Use a melon baller to scoop out the apple core; it's important to keep the base intact. 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. 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.
Serve warm, drizzled with the warm apple juice from the baking pan.
Store in an airtight container in the refrigerator for 3 days.
Makes 4 servings
Source: The Cancer Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz
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