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