Maple-Poached Apples With Cinnamon- Glazed Pecans And Cider Granite

• 2 cups apple cider
• 13 cup sugar
• 3/4 teaspoon ground cinnamon
• 2 egg whites
• 2 tablespoons water
• 2 cups pecans
• 1 1/2 cups maple syrup
• 3 cups water
• 3/4 cup rum
• 4 large apples, peeled and cored

1. To make the granite, pour the cider into a large metal pan and place in the freezer until firm throughout but not frozen solid, about 2 hours, stirring every 30 minutes.
2. Meanwhile, to make the pecans, preheat oven to 250 degrees.
3. Combine the sugar and cinnamon in a medium bowl.
4. In another bowl, whisk together the egg whites and water until frothy.
5. Place the pecans in the egg-white mixture and stir to coat.
6. Drain well.
7. Place the pecans in the cinnamon sugar and toss to coat well.
8. Spread the nuts on a baking sheet in a single layer.
9. Bake until the pecans begin to dry out, about 45 minutes, stirring twice.
10. Set aside; you will not need all the pecans for this recipe.
11. To make the apples, combine the maple syrup, water and rum in a medium nonreactive saucepan.
12. Bring to a simmer and add the apples.
13. Cover and poach until the apples are tender, about 15 minutes.
14. Remove the apples and set aside.
15. Bring the poaching liquid to a boil.
16. Reduce the heat slightly and simmer until reduced to 1 cup, about 30 minutes.
17. To serve, coat the bottom of 4 plates with the syrup mixture.
18. Place 1 apple and a scoop of the granite on each plate.
19. Scatter some cinnamon pecans over the plate and serve immediately.

apple cider, sugar, ground cinnamon, egg whites, water, pecans, maple syrup, water, rum, apples

Taken from cooking.nytimes.com/recipes/7429 (may not work)