If you’re looking for a light, healthy seasonal dessert that tastes great but is good for you, too, here is the answer: this crunchy and colorful combination of apples, pears, and sweet-tart cranberries with cinnamon and pecans makes a pleasing finale to any autumn meal.
The smell of apples and pears baking with sweet spices is such a harvest delight–like comforting incense for your kitchen! And the taste is so homey and delicious. Find out the simple directions for this healthful classic, here:
2 Granny Smith apples, halved and cored
2 firm pears, halved and cored
2 tablespoons lemon juice
1/3 cup fresh or frozen cranberries
4 fresh Medjool dates, pitted and quartered
1/2 cup pecans, coarsely chopped
1 tablespoon powdered cinnamon
1/2 teaspoon freshly grated nutmeg
2 teaspoons real vanilla extract
1/2 cup brown rice syrup
1. Preheat oven to 325F.
2. Rub the cut apple and pear halves with the lemon juice to stop them from turning brown.
3. Cut a small slice off the rounded side of each fruit half, so that they lie flat without tipping over.
4. Place the apple and pear halves with the cut sides facing up and fill each core with the cranberries and dates.
5. Mix the pecans, cinnamon, nutmeg, vanilla, and rice syrup together in a bowl and spread the mixture evenly over the fruit.
6. Bake for 30 minutes.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005). Copyright (c) 2005 by Alex Jamieson. Reprinted by permission of Rodale Press.
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005).