Espresso and Lime

0 Combine 2 1/2 cups of apple cider, 1/2 cup of brown sugar, 2 tablespoons of butter and a cinnamon stick in a large skillet over medium heat
1 While the cider is warming, slice both apples in half and remove the seeds 
2 Once the cider is warm and the butter has melted, place the apples cut side down into the skillet 
3 Reduce the heat to medium low and simmer the apples for about 20 minutes, flipping them every few minutes, until they are just tender (do not cook them past tender or they will begin to fall apart)
4 Use a slotted spoon to transfer the apples out of the cider and onto a serving dish
5 Increase the heat to medium or medium high and bring the cider to a low boil
6 Boil the cider for 12-15 minutes or until it begins to thicken 
7 Remove the cinnamon stick and add 1/3 cup of heavy cream, a teaspoon of vanilla extract, a pinch of salt, all spice and cardamom whisking until smooth and fully incorporated 
8 Remove the sauce from the heat and spoon over the apples
9 Serve garnished with whipped cream and crushed pecans