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3 Fuji apples, cored and halved

4 cups apple cider

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

1 teaspoon ginger

Chimay Grand Reserve Strong Ale or other dark Belgian ale



  1. Season apples with cinnamon, cloves, ginger and nutmeg. Add apples to medium sauce pan with cider and simmer until tender.
  2. Remove apples from sauce pan and puree and strain into remaining cider from roasting.
  3. Combine 1 part apple mixture with 1 part Madeira and 4 parts dark Belgian ale.
  4. Warm and serve with a cinnamon stick garnish.