Method

1. This recipe was created specifically for a recipe contest four years ago. The contest never left the planning stage, yet this elegant dessert has been enjoyed by numerous appreciative diners. Any good cookbook can supply you with a recipe for a basic Bavarian cream pudding. Make enough for four to six people (approx. four cups). Add to the pudding 1 tsp. Chablis wine and 1 tsp. sugar. Mix well. In another small container, mix a little cranapple juice with red food coloring until a deep red shade is obtained. Pour approximately 1/2 tsp. of cranapple juice into six stem-type champagne glasses. Carefully spoon the pudding into glasses, allowing red liquid to spread and color bottom of glasses. Slice 24 wedges of any red Washington apple and rinse in lemon juice to prevent browning. Place four wedges upright around each glass so only half of each wedge shows above the pudding. Spoon a whirl of whipped cream in the center of each dessert. Sprinkle crumbled Macadamia nuts sparsely atop the whipped cream.
2. This dessert can be made the day before and refrigerated. Don't add the whipped cream until just before serving. A convenient shortcut is to replace the Bavarian cream with any of several dry or frozen products from the grocery store!