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Ingredients
- 1 bottle burgundy or claret
- 6 eggs
- 1/2 c. water
- 1/4 tsp. nutmet
- 2 cloves
- 1/2 tsp. ginger
- 1/2 tsp. mace
- 1/2 tsp. allspice
- 1/2 tsp. cinnamon
- 2 c. sugar
- 6 baked apples
Preparation
Step 1
Heat the bottle of wine. Meanwhile, separate the eggs. Beat the yokes and whites separately, then fold both together (egg whites should be stiff). Put spices in water and heat for a few minutes to release flavor. Pour all into a punch bowl along with baked apples. Serve warm.