Layered Apple Parfait

A great desert any time of the year, but especially in the fall.  The Mascarpone has great texture and flavour and is lightened up by the whipping cream.  From Food and Drink magazine Autumn 2010.

2 cups rose wine
2 cups apple juice
1 cup granulated sugar
4 star anise (optional)
3 slices ginger, smashed
2 inch piece cinnamon stick
4 apples, peeled, cored and quartered
1 cup mascarpone cheese
1 cup whipping cream
1 cup crushed amaretti or ginger cookies
1/2 cup toasted slivered almonds

1. Combine wine, apple juice, sugar, star anise, ginger and cinnamon stick in a pot large enough to hold apples in 1 layer.
2. Bring to a boil over high heat stirring to make sure sugar is dissolved.  Boil for 2 minutes until well combined.
3. 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 flavour.  Remove with a slotted spoon.
4. Return heat to high and bring juices to boil.  Boil until reduced to a thick syrupy texture, about 15 to 20 minutes.  There will be about 3/4 cup left.  Return apples to pot to coat with syrup.
5. Combine mascarpone with 1/4 cup syrup.  Beat whipping cream until soft peaks form and stir half of whipped cream into mascarpone.
6. 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.

Serves 4