In a saucepan, bring the wine, honey and peel to a simmer. Reduce the heat and simmer for 3 minutes. Add the apples, cover, and simmer until the apples are tender when pierced with a sharp knife but not falling apart, 7 to10 minutes. Remove from the heat and remove the apples with a slotted spoon to a large bowl. Drizzle with about 1/2 cup of the poaching liquid.

Strain the poaching wine into a clean container. Measure 1 cup and let cool. Reserve the remaining wine for another use.

In the top of a double boiler or in a stainless steel bowl that will fit over a medium saucepan, whisk together the yolks and sugar. Place over a pot of barely simmering water (being careful that the bowl does not touch the water) and cook, whisking constantly. When the mixture begins to thicken and become frothy, gradually add the wine, whisking. Continue to cook, whisking constantly, until soft peaks begin to form and the mixture is nearly doubled in volume, 5 to 6 minutes, being careful that the eggs do not scramble and periodically removing the pan or bowl from the heat, as necessary, if it starts to get too hot.

Remove from the heat and whisk in more sugar, if desired.

Arrange 4 apple quarters in each of 4 shallow dessert bowls or footed coupes. Top each with about 1/2 cup of the sabayon, sprinkle with chopped nuts. Garnish with fresh mint and zest. Serve immediately.