4 large gala apples, peeled
1/2 bottle Inception Deep Layered red wine
1/4 cup white granulated sugar
1 star anise
1/4 tsp nutmeg

Walnut Caramel Sauce
250g chopped walnuts
1/4 cup white granulated sugar
1 cup 35% cream
1/4 cup unsalted butter
1/4 cup poaching liquid from apples

Whipped Cream
1 cup 35% cream, chilled
1 tsp cinnamon
1 tsp vanilla extract


In a heavy bottomed pot over medium-high heat bring red wine, sugar, star anise and nutmeg to a boil. Add apples and reduce to a simmer. Cover with lid. Poach 15-20 minutes or until fork tender. Remove apples from poaching liquid and set aside.

While apples are poaching, in a sauce pan over medium high heat toast walnuts, stirring continuously so as not to burn them. Add white sugar and stir until sugar is caramelized and golden. Walnuts will be sticky. Add butter, reduce heat to low. Continue to stir until butter is melted. Add cream and poaching liquid from apples. Bring to a boil and reduce by half. Set aside but keep warm.

In a cold stainless steel bowl add cream, cinnamon and vanilla. Whisk until stiff peaks form. To serve, place apple in bowl and spoon walnut caramel over top. Top with whipped cream.