Don't even thing of adding sugar and making an apple, that's just nasty.
The yeast had their turn, and made you something I hope you like. The left overs are for bacteria, wild deer, or horses.
I feed it to a bunch of sheep, geese and a llama who live nearby. I thought of throwing a mead must on top of some crabapple and sunrise pulp once, but I never did it. I suppose fermenting on the skins might make it too tannic. I know it can be done with grape pomace.