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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 |
Directions:
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.
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