Raiding the apple cart

With apples now at the market, 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 United States — 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.

This time of year, apples often are best enjoyed unadorned, straight from the tree. But cooked apples can be a real treat, too. Either way, try not to remove the skin, because that's the best source of the apple's pectin and other nutrients.

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.

To toast the chopped pecans, which enhances their nuttiness, place them in a small, dry skillet, and cook over medium-low heat, stirring constantly, until they are lightly browned and fragrant, about 3 to 5 minutes.

BAKED APPLES WITH DATES AND PECANS

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 unfiltered 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.