Clean the onions and apple. Slice them thinly, put them in a non-stick frying pan with the wine, balsamic vinegar, cane sugar and raisins (previously soaked for 10 minutes in hot water, strained and dried) and cook slowly over a low heat until the liquid has almost all disappeared. Add the honey and cook for another 5-10 minutes, stirring delicately; then leave the sauce to cool down. In the meanwhile, put a non-stick frying pan on the stove and heat the slices of pecorino on both sides. Serve immediately, on warmed plates, with a spoonful of the onion compote. This dish can be used as a tempting appetizer, a light main course, or even an unusual dessert. If you like, you can make the sauce a few days in advance and, increasing the quantities, preserve it in sterilised glass jars to use with roast or grilled pork, or other types of cheese. You can also use it to prepare tasty “crostini” using slices of wholemeal bread, spread with butter, then topped with smoked salmon and garnished with onion compote.