Maple Poached Apples With Cinnamon Glazed Pecans And Cider Granite Recipes

Steps:

• In a large saucepan, bring the sugar, water and red-hots to a boil. Cook and stir until red-hots are dissolved, about 5 minutes. Reduce heat; carefully add apples. Cover and simmer for 15 minutes or just until apples are tender, turning once., With a slotted spoon, remove apples to a large bowl. Bring syrup to a boil; cook, uncovered, until reduced to about 1-1/2 cups. Cool. Pour syrup over apples; cover and refrigerate until serving.

Steps:

• Boil 2 cups apple cider in a saucepan over medium-high heat until reduced to 1/2 cup, 8 to 10 minutes. Reduce the heat to low; add 1/2 cup each apple jelly and maple syrup, 1/4 cup whole-grain mustard, 1/2 teaspoon allspice and 1/4 teaspoon nutmeg.

Steps:

• 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.
• Meanwhile, to make the pecans, preheat oven to 250 degrees. Combine the sugar and cinnamon in a medium bowl. In another bowl, whisk together the egg whites and water until frothy. Place the pecans in the egg-white mixture and stir to coat. Drain well. Place the pecans in the cinnamon sugar and toss to coat well. Spread the nuts on a baking sheet in a single layer. Bake until the pecans begin to dry out, about 45 minutes, stirring twice. Set aside; you will not need all the pecans for this recipe.
• To make the apples, combine the maple syrup, water and rum in a medium nonreactive saucepan. Bring to a simmer and add the apples. Cover and poach until the apples are tender, about 15 minutes. Remove the apples and set aside. Bring the poaching liquid to a boil. Reduce the heat slightly and simmer until reduced to 1 cup, about 30 minutes.
• To serve, coat the bottom of 4 plates with the syrup mixture. Place 1 apple and a scoop of the granite on each plate. Scatter some cinnamon pecans over the plate and serve immediately.