1 whole apple
1 1/2 teaspoons ground cinnamon
2 teaspoons ground cinnamon stick
1 teaspoon ground nutmeg
3 tablespoons water
In a medium bowl, thoroughly wash apples. Reserve space in each apple, and carve 1/2 to 1 inch off each. Sprinkle with 3 tablespoons water. Remove skins from apples. Reserve reserved whiskey and Nutmeg. Whisk together.
In medium saucepan over medium heat combine reserved apple juice, cinnamon and nutmeg. Simmer, covering, 2 to 3 minutes. Reduce heat to low, and simmer, stirring occasionally, until thick. Heat remaining butter and nutmeg; cook over medium-low heat, stirring constantly. Remove from heat, and reserve 2 tablespoons nutmeg. Add reserved cinnamon and nutmeg, continue simmering time to set; reduce heat to medium low.
Pour into drippings pan 9 fluid ounces (227 fluid units) of hot water. Drop remaining contents by teaspoonfuls onto cold water, if necessary, to prevent scorching. Cool 20 minutes; serve.