Baked Apples with Dates and Pecans take only 10 minutes of preparation prior to slipping them in the oven. - AP

Baked Apples With Dates And Pecans

With apples nearing peak season, it's easy to want more than one a day regardless of any plans to see your doctor.

Apples — of which some 2,500 varieties are grown in the U.S. — are jammed with antioxidants and flavonoids, both considered important parts of a healthy diet. They also are an excellent source of pectin, a natural fiber.

In this recipe, apples are combined with nutritious nuts and the flavors of orange and cinnamon to create warm and comforting baked apples filled with dates and pecans.

How to make it

Start to finish: 1 hour (10 minutes active)

Servings: 4


1/4 cup finely chopped toasted pecans

1/4 cup pitted and finely diced Medjool dates

Zest and juice of 1 orange

3/4 teaspoon cinnamon, divided

1/4 teaspoon salt

4 baking apples, such as Pink Lady, Pippin or McIntosh

1 tablespoon butter, melted (optional)

2 cups apple juice

2 tablespoons brown sugar

2 teaspoons cornstarch

1 tablespoon cool water


Heat the oven to 350 F.

In a small bowl, stir together the pecans, dates, orange zest and juice, 1/4 teaspoon of the cinnamon and the salt.

Core the apples, leaving 1/2 inch at the bottom, and peel the top edges. Stuff the apples with the pecan filling, then brush the tops with the melted butter, if using.

Arrange the apples in an 8-by-8-inch baking dish. Add the apple juice to the bottom of the dish, then cover it tightly with foil. Bake until the apples are tender (but not mushy) when pierced with a fork, about 35 to 45 minutes.

Transfer the apples to serving plates. Transfer the juices in the baking dish to a small saucepan over medium. Simmer for 5 minutes, or until reduced by half. Add the brown sugar and remaining 1/2 teaspoon of cinnamon. Simmer, stirring constantly, until the sugar is dissolved.

In a small glass, mix the cornstarch and water. Add the mixture to the saucepan, then heat until thickened. Serve the apples drizzled with the thickened sauce.

Nutrition information per serving (values are rounded to the nearest whole number): 308 calories; 76 calories from fat; 9 grams fat (2 grams saturated; 0 grams trans fats); 8 milligrams cholesterol; 62 grams carbohydrate; 2 grams protein; 6 g fiber; 130 milligrams sodium.

(Recipe adapted from Rebecca Katz' "The Cancer-Fighting Kitchen," Celestial Arts, 2009)

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