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1
In a saucepan, bring the wine, honey and peel to a simmer.
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2
Reduce the heat and simmer for 3 minutes.
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3
Add the apples, cover, and simmer until the apples are tender when pierced with a sharp knife but not falling apart, 7 to10 minutes.
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4
Remove from the heat and remove the apples with a slotted spoon to a large bowl.
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5
Drizzle with about 1/2 cup of the poaching liquid.
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6
Strain the poaching wine into a clean container.
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7
Measure 1 cup and let cool.
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8
Reserve the remaining wine for another use.
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9
In the top of a double boiler or in a stainless steel bowl that will fit over a medium saucepan, whisk together the yolks and sugar.
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10
Place over a pot of barely simmering water (being careful that the bowl does not touch the water) and cook, whisking constantly.
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11
When the mixture begins to thicken and become frothy, gradually add the wine, whisking.
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12
Continue to cook, whisking constantly, until soft peaks begin to form and the mixture is nearly doubled in volume, 5 to 6 minutes, being careful that the eggs do not scramble and periodically removing the pan or bowl from the heat, as necessary, if it starts to get too hot.
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13
Remove from the heat and whisk in more sugar, if desired.
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14
Arrange 4 apple quarters in each of 4 shallow dessert bowls or footed coupes.
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15
Top each with about 1/2 cup of the sabayon, sprinkle with chopped nuts.
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16
Garnish with fresh mint and zest.
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17
Serve immediately.
