Ingredients

• 12 ounces medium egg noodles
• 3 cups milk
• 1 cup heavy cream
• 1 cup Tokai wine
• 1/2 cup sugar, plus 1/4 cup
• 3 eggs
• 3 egg yolks
• 1/2 cup sour cream
• 1 teaspoon cornstarch
• 1 tablespoons dark rum
• 1 teaspoon vanilla extract
• 1/2 cup frozen apple juice, thawed
• 1 tablespoon unsalted butter
• 1/4 cup dark brown sugar
• 3 to 4 large tart baking apples, such as Granny Smith, Rome, Golden Delicious or Northern Spy, peeled, cored, cut into quarters, and sliced 1/4-inch thick
• 3/4 cup dried cherries

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Instructions

1. Cook the noodles in the milk, cream, Tokai, and 1/2 cup of the sugar until very soft, about 20 minutes.
2. In a bowl, mix the eggs, egg yolks, sour cream and the remaining 1/4 cup sugar together. Temper the noodles into the eggs by adding a little of the hot liquid to the eggs to raise the temperature and then adding the eggs to the noodles with the heat off.
3. Preheat oven to 375 degrees F.
4. In a bowl, whisk together the cornstarch, rum, vanilla and apple juice concentrate. In a saute pan, melt the butter over high heat. Add the brown sugar to melt, then the apples. Saute for 1 minute. Add the slurry and cook until thickened. Stir in the cherries.
5. In a 2 1/2-quart buttered casserole, alternate the noodle mixture and the fruit in 5 layers (3 noodle and 2 fruit). Bake until browned on top, about 35 minutes.