2 cups (500 mL) rosé wine
2 cups (500 mL) apple juice
1 cup (250 mL) granulated sugar
4 star anise
3 slices ginger, smashed
2-inch (5-cm) piece cinnamon stick
4 Jonagold apples, peeled, cored and quartered
1 cup (250 mL) mascarpone cheese
1 cup (250 mL) whipping cream
1 cup (250 mL) crushed amaretti or ginger cookies
1/2 cup (125 mL) toasted slivered almonds
Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer.
Bring to boil over high heat stirring to make sure sugar is dissolved. Boil for 2 minutes until well combined.
Reduce heat to medium-low, add apples, and cover with a circle of parchment to help them stay submerged. Poach for 15 to 20 minutes or until soft and saturated with flavor. Remove with a slotted spoon.
Return heat to high and bring juice to boil. Boil until reduced to a thick syrupy texture, about 15 to 20 minutes. There will be about ¾ cup (175 mL) left. Return apples to pot to coat with syrup.
Combine mascarpone with ¼ cup (50 mL) syrup. Beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.
Layer amaretti cookies, mascarpone cream and 2 quartered pieces of apple in a parfait glass and repeat the layers. Top with remaining whipped cream and drizzle with a little syrup. Scatter over toasted almonds.Source: LCBO