In a skillet, melt margarine.

Add apples and sugar. Cook, stirring constantly, for six to eight minutes or until soft.

Line a baking sheet with Gefen Parchment Paper and set aside.

In a saucepan, cook sugar, stirring occasionally, over medium heat until it begins to brown and caramelize.

When it bubbles rapidly, turn off heat and add walnuts. Mix well and immediately pour onto the prepared baking sheet, spreading in a single layer.

Let the brittle cool at room temperature for one hour and then break into pieces. Store in a zip-top bag or airtight container, using wax paper to separate layers. Keep away from sunlight and the stove.

In a small saucepan over medium-high heat, combine wine, sugar, and cinnamon stick. Cook over medium heat, stirring, until sugar dissolves.

Bring to a boil. Cook about 10 minutes, until mixture is syrupy and reduced to one-fourth cup. Let cool and serve over ice cream.