Peel, halve and core the apples. Boil wine, water and sugar(1) and soften the apple halves in it.
Generously butter an ovenproof dish. Layer the apples in the mold with the cut side facing up. Beat egg yolks and half of the sugar (2) until creamy. Add nuts and butter.
Whip cream until creamy. Whip egg whites until very creamy, drizzle in remaining sugar (2) and continue to whip until glossy white. gently fold in cream at first, then egg whites. Spread evenly over apples. Bake the souffle in the oven heated to 180 degrees on the second rack from the bottom for 15 to 20 minutes.
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