2 cups apple juice
2 cups fruity white wine, such as Chenin Blanc
1 1/2 cups sugar
1 vanilla bean, split
1 cinnamon stick, 3-4 inches long
2 tablespoon lemon juice
4 Amaretti cookies, crushed
Combine the appl juice, wine and sugar in a saucepan just large enough to fit the apples in a single layer. Bring to just below a simmer, add the vanilla bean and cinnamon stick, cover and simmer until the apples are ready to cook.
Peel and core the apples. Cut a thin slice from the bottom of each apple and put in a large bowl of water to which the 2 tablespoons of lemon juice has been added to prevent browning. When all the apples are peeled, put them in the hot liquid and bring the temperature back to just below simmering. If the liquid doesn't cover the apples by 1/2 inch, add more wine and water, sweetening with 6 tablespoons of sugar to each cup of liquid. If the apples are simply floating in the liquid, cover them with a piece of parchment paper or aluminum foil, put a small plate or saucer on top of that to weigh the apples down and cover with the lid. Cook for 25-35 minutes (the size of your apples will determine how long it will take), until tender when pierced with a skewer. Remove from the heat and let cool for 30 minutes while that apples continue to absorb the liquid's flavor.
Transfer the apples to a plate. Return the pan with the liquid to the heat, bring to a boil and cook until reduced to 2 cups, with a thickened, syrup-like consistency, about 40-45 minutes.
Serve the apples warm or at room temperature, with the warm syrup drizzled over them and the crushed Armaretti cookies sprinkled on top.