|Source: Recipes adapted from The Cancer-Fighting Kitchen by Rebecca Katz and Mat Edelson|
|Prep time: 20 minutes||Cooking time: 1 hour||Total time: 1 1⁄3 hours|
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.
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.