MAPLE-POACHED APPLES WITH CINNAMON- GLAZED PECANS AND CIDER GRANITE

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

Provided by Molly O'Neill

Categories dessert

Time 4h

Yield Four servings

Number Of Ingredients 10

Ingredients

2 cups apple cider
1/3 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

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.

Nutrition Facts : @context http, Calories 993, UnsaturatedFat 31 grams, Carbohydrate 148 grams, Fat 36 grams, Fiber 11 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 51 milligrams, Sugar 125 grams