1. Take eight breasts with the wing attached, and eight pigeon legs. Marinate them in 100 ml (6 tbsp.) passion fruit juice for 2 hours. Pour off the juice and dry the pigeons with paper towel.
2. Heat the extra virgin olive oil in a frying pan; season the pigeon pieces with salt and pepper. Brown on both sides and set aside.

Pigeon stock

1. Brown the chopped vegetables in a frying pan with some extra virgin olive oil.
2. Place the chopped pigeon carcasses into a 210° C (425° F) oven for 10 minutes.
3. Place the browned carcasses and vegetables into a saucepan and cook over moderate heat for 10 minutes. Add the red wine, reduce, add the water and a pinch of salt. Continue reducing until only about 100 ml (6 tbsp.) liquid remains. Strain and set aside.

Pigeon sauce

1. Heat a saucepan. Add the Port and reduce to 1/3; add the red wine and reduce to 1/3, add the pigeon stock and sauce and reduce again for 20 minutes.
2. Add the sapa (grape must). Strain and set aside.

Cooking the apples

1. Put the sugar and peeled quartered apple in a frying pan, add 100 ml (6 tbsp.) passion fruit juice and 50 ml (3 tbsp.) water. Cook the apple for 8 minutes.
2. Remove the apple from the frying pan, reduce the juice and set aside in a warm place.

Finishing and Presentation

1. Put the browned pigeon in a 200° C (400° F) oven for 4 minutes.
2. Remove from the oven and let stand for 1 minute.
3. On one side of each plate, place an apple wedge drizzled with some of its cooking liquid; then attractively arrange 2 breasts, wings attached, and 2 legs on the plate. 
4. Spoon on the sauce and garnish with rosemary.