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

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Instructions

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. Bake in a 350-degree 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.