Recipe information
Yield
Makes about 10 servings
Ingredients
10
small apples
10
teaspoons brown sugar
2
bottles dry sherry or dry Madeira
1
/2 teaspoon grated nutmeg
1
teaspoon ground ginger
3
cloves
3
allspice berries
1
inch stick cinnamon
2
cups superfine sugar
1
/2 cup water
6
eggs, separated
1
cup brandy
Need to make a substitution?
Preparation
Step 1
Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.
Step 2
Bake in a 350°F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Beat the egg yolks until light and lemon-colored. Beat the whites until stiff and fold them into the yolks. Strain the wine mixture and add gradually to the eggs, stirring constantly. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.