Meringue Topped Spiced Apple Conserve

I created this dessert while shut in by the weather. Its -17F here in Chicago and my car just wont start. So while waiting for Roadside Assistance from my insurance company to come and give this old girl a jump start,I played in my kitchen. Having apples on hand I came up with this recipe. Spicy apple conserves laced with Ginger Wine, Star Anise, Ground Ginger, and Walnuts topped with a sweetened meringue and baked. Its doesn’t take long to whip this together and it would make a stunning dessert that can be made partially in advance. Relatively low in fat with the exception of the walnuts, it rich in flavor and texture, while being satisfying. Just the dessert you need to get you through Arctic weather , but not leaving you to guilty by indulging.* I used Stones Original Green Ginger Wine which I found in the Bahamas. It’s a product from the UK.
Meringue Topped Spiced Apple Conserve (serves 4)

For the Spiced Apple Conserves
6 apples
1/2 cup coarsely chopped walnuts
1/4 cup Ginger Wine
2 Star Anise pods
1tsp ground ginger
1/3 cup sugar
Peel apples, core and chop coarsely into larger chunks.Add to a heavy bottomed sauce pan with the remaining ingredients and slowly simmer until apples are soft. Remove Star Anise and discard.
For the Meringue
2 egg whites
6 tsp sugar
1 tsp cream
Preheat oven to 350 F. Beat egg whites with sugar and Cream of Tarter until stiff peaks form. Fill a piping bag with beaten egg whites.
Arrange the conserve into 4 ramekins. Pipe egg whites on top and bake at 350F until golden brown.. Remove from heat . * You can sprinkle with thinly sliced candied ginger(optional).Serve warm.