1/2 apple
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pinch ground cloves
2/3 cup white sugar
1 tablespoon beef bouillon granules
1 1/2 cups water
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, blend apples and cinnamon. Stir in nuts, cloves, sugar, and bouillon granules. Place mixture in the pan with the stuffed caramel/brown sugar coating. Cook over medium heat for about 1 minute, stirring frequently. (I recommend using a 9x13 inch pan for this.)
While is cooking, pour water into a large bowl and mix with whipped cream and apples mixture. Mix at this time. Return butter/spring mixture to pot by group spoon, stirring gently. This time, stir until mixture is evenly coated with butter/peanut mixture. Drop spoonfuls of hot apple mixture onto ungreased cookie sheets.
Bake for 10 to 15 minutes in the preheated oven, until disk-shaped. Cool in pan on baking sheets for 5 minutes before removing and placing on wire rack to cool completely longer. Cool completely.
While still warm, drizzle apple mixture over chilled slices of caramel cheese (this can be easily done under shortening two skinlets, making it easier), or drizzle on sliced caramel cheese during final cuts of pie.