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Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle


Who says dessert can't be healthy? This one certainly is. In fact, it's so healthy that it was served in the Bastyr Dining Commons on February 9 2012, as part of a special Cancer-Fighting Menu created by dietetic intern Matt Keen. Other recipes include Carrot, Orange, Fennel Soup; Chickpea Patties; Rainbow Chard with Cranberries and Almonds; Asparagus and Mushroom Saute; Mediterranean Lentil Salad; Baked Salmon with Caper Relish; and Oatmeal with Berry Compote.


1⁄4 cup
toasted pecans, finely chopped
1⁄4 cup
pitted dates
orange, zest and juice
1 tsp
1⁄4 tsp
baking apples (Fujis work fine)
8 tsp
12 oz
Dry rhubarb soda or apple juice
6 oz
1 tbsp
brown sugar
1⁄2 tsp
ground ginger
1⁄4 tsp
ground cloves


Preheat oven to 350 degrees.

Combine pecans, dates, orange zest and juice, cinnamon, and salt in a bowl and stir to combine.

Core the apples and cut in half. Stuff each apple half with 1 tablespoon of filling. Dot each apple half with 1 teaspoon of butter.

Place the apples in a baking pan, pour the rhubarb soda or apple juice in the pan. Pour in the water until apples rest in about 1 inch of water.

Cover with foil and bake for 40 to 60 minutes or until tender but not mushy. Place the baked apples aside and strain the liquid into a pan over medium-high heat. Add the ginger, cloves and brown sugar to the pan. Maintain a boil and constantly stir. Drizzle is done when it can coat the back of a spoon.

Baked Apples with Date Pecan Filling and Rhubarb Ginger Drizzle


SourceRecipes adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes