4 fuji apples
2 1/2 cups Redd’s Apple Ale
2-4 cups hot water
2 cups brown sugar, packed
3/4 cup heavy cream
2 tbs butter
Peel all four apples with a vegetable peeler. With an apple corer remove the core of the apples. Place in a large sauce pan or pot, cover with Redd’s Apple Ale. Add enough water so that the apples are no longer touching the bottom of the pot. Bring the liquid to a boil, then reduce heat to maintain a strong simmer. Roll the apples with a fork frequently to insure that all side of the apples are evenly cooked. Poach for 20 minutes or until the apples are fork tender. Use a slotted spoon to remove the apples.
Raise the heat to a strong boil and reduce the liquid to 1 cup. Depending on how much water you added, this should take about 20-30 minutes. Remove from heat and add the brown sugar, stir until dissolved. Add a thermometer with a clip to the side of you pan, submerging the tip in the liquid, but making sure it does not hit the bottom of the pan.
Boil, without stirring, until the temperature reaches between 225-230 degrees. Remove from heat and stir until the bubbling subsides. Add the cream and butter, stir to combine. Allow to cool.
Top the apples with the caramel and the chopped nuts.