2 lbs. New York State apples, peeled and cored
1 1/2 c. light brown sugar, packed
1 stick cinnamon
Juice of 1/2 lemon
1 c. water
3 tbsp. unflavored gelatin, softened in cold water
2 1/2 pt. heavy cream
1/2 c. granulated sugar
1 tbsp. Calvadoes or Apple Brandy (optional)

Place apples, sugar, cinnamon, lemon juice and water in heavy sauce pot. Cover tightly. Cook apples at medium to high heat until very tender. Add softened gelatin to apple mixture, mixing well. Remove cinnamon stick. Add apple mixture in electric mixer, whip at high speed until soft peaks are formed. Reserve and keep cold. Place heavy cream in clean, cold mixing bowl. Whip at high speed until it starts to thicken. Stop mixer. Add sugar and Calvadoes. Resume mixing, whip until soft peaks are formed. Fold apple mixture into heavy cream mixture. Mix well. Refrigerate and serve.