Core the apple and cut it into thin slices, keeping the peel. Chop the onion and brown it in a pan over medium heat with oil. Add the rice and toast. Add some white wine and evaporate then cook, slowing adding the stock. Add the apples when it is 3/4 cooked. Finally, mix with the butter and the Hazelnut Sauce. Serve hot and add the pomegranate seeds and thin slices of apple.