Apples a la Creole

6 large apples
1 c brown sugar
1/4 c cream
1/4 c chopped nutes
1 t butter
1 c water
1 c granulated sugar
1 c whipping cream

Boil granulated sugar & water for 10 min. Peel & core apples & cook until tender in this syrup, keeping them whole. Remove apples, add pk. gelatine to syrup. Cook br. sugar, burtter & cream together to soft ball stage; add nuts. Place apples in serving dish, fill centers & top with nut mixture. Pour syrup around and set to cool. Garnish with whipped cream & nuts.