Bears Baked Apples With Dates And Pecans |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Apples are jammed with antioxidants and flavonoids, both considered important parts of a healthy diet. They are also an excellent source of pectin, a natural fiber. Apples are best right from the tree but cooked apples can be a real treat too. Read more . Either way, try not to remove the skin, because that’s the best source of the apple’s pectin and other nutrients. Ingredients:
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 unfiltered apple juice |
2 tablespoons brown sugar |
2 teaspoons cornstarch |
1 tablespoon cool water |
Directions:
1. Heat the oven to 350 degrees.
2. In a small bowl, stir together the pecans, dates, orange zest and juice, 1/4 teaspoon of cinnamon and the salt.
3. 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.
4. Arrange the apples in an 8-by-8 inch baking dish. Add the apple juice to the bottom of the dish, and 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.
5. Transfer the apples to serving plates, If desired, place the plated apples in the oven (with the heat turned off) to keep warm.
6. Transfer the juices in the baking dish to a small sauce pan over medium. Simmer for 5 minutes, or until reduced by half. Add brown sugar and remaining 1/2 teaspoon of cinnamon. Simmer, stirring constantly, until the sugar is dissolved.
7. In a small glass, mix the cornstarch and water. Add the mixture to the saucepan, and then heat until thickened.
8. Serve the apples drizzled with the thickened sauce.
|
|