In a medium saucepan combine wine, spices and sugar. Bring to a boil, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Peel apples, halve and core. Add apples to poaching liquid and simmer until fork tender. Remove them with a slotted spoon to 2 dessert bowls. Boil poaching liquid until reduced, syrupy and flavorful. In a small bowl mix whipped cream with a little freshly-ground pepper. Fill apples cavities with 2 tablespoons of cream each. Sprinkle with brown sugar and drizzle with poaching liquid.