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

　　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.