Apple-Cherry Noodle Pudding

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For the noodle mixture:

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

For the Fruit Mixture:

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