pa href=http://hayesjeff.typepad.com/.a/6a00e00986beda88330105369f3035970b-pi style=FLOAT: rightimg alt=Apples_cinnamon class=at-xid-6a00e00986beda88330105369f3035970b src=http://hayesjeff.typepad.com/.a/6a00e00986beda88330105369f3035970b-320wi style=MARGIN: 0px 0px 5px 5px //a And to follow up on yesterday#39;s lead.../p pstrongspan style=FONT-SIZE: 14px; FONT-FAMILY: VerdanaNot Your Typical Candied Apples/span/strong /p pa href=http://hayesjeff.typepad.com/.a/6a00e00986beda8833010536a76807970c-pi style=FLOAT: right/a Choose from Granny Smiths or any other firm apple for this one. /p pstrongIngredients:/strong 3 apples, 2 cups apple cider, 1 cinnamon stick, 1/4 tsp. five spice powder (optional), 1.5 tbsp. maple syrup strong(high in antioxidants!)/strong, 1/2 tbsp barley malt, 1/2 cup roasted#0160;pecans, a pinch of salt./p pstrongDirections:/strong Quarter and core apple; cut each quarter into 3 to 4 slices. Place apples, cider, spice and salt in a 10-inch skillet. Cover and bring to a boil. Lower heat and simmer a few minutes until apples are barely tender. /p pOver a large lowl, pour apple mixture through a colander; set apples aside. Pour cider back into skillet along with maple syrup and barley malt, and cook uncovered over high heat until reduced to 1/3 cup syrup. Place apple slices on plate and drizzle with syrup. Add two tablespoons of pecans to each plate./p pYum!/p