2 tablespoons olive oil
1/2 cup grated Parmesan cheese
3 tablespoons buttermilk
2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter, softened
1 cup white wine
1 (12 fluid ounce) can whole peeled tomatoes, undrained
1 (40 ounce) can sweet and tart apple cut into quarters
1/4 cup apricot jam
salt and pepper to taste
1/2 teaspoon dried basil
1 tablespoon dried chopped pepperoncini
Heat oil in a large, gas- or oil-free skillet over medium heat. Add extra oil if necessary, heat from medium-low, stirring often. Add cheese and cook until firm; set aside, toss with cold wine, peel and toss with other wine.
Whisk in buttermilk and salt and cinnamon and heat, stirring constantly until well blended. Stir in nutmeg and cover mixture slightly with hot butter, stirring constantly until nicely incorporated.
In a saucepan over medium-high heat, combine butter, sugar, apples and apples, rolling every few minutes, until apples are tender. Stir in water until thoroughly combined. Return mixture to warm oil and cook until tender. Stir in nuts and basil and cook, stirring occasionally until mixture is thick and crumbly. Simmer 5 minutes. Remove from heat and stir in brick of an apple. Heat with lemon juice and let cool 5 minutes.
In a large serving bowl, encase onion flakes in buttermilk mixture and cover; refrigerate, slightly thaw. When onion is cool, mix in tomatoes and apple mixture. Spoon mixture into bowls and sprinkle with jam and extra salt and pepper. Serve warm or cold.