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  Red apples 12 Small
  Whole cloves 3
  Whole allspice 3
  Cardamom seeds 3 , coarsely broken
  Cinnamon stick 3 Inch, broken
  Ale 32 Ounce (2 Bottles)
  Ground ginger 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Sugar 2 Cup (32 tbs)
  Dry sherry 4⁄5 Quart (1 Bottle)
  Eggs 6 , separated

1. Place apples in a shallow baking pan. Bake in moderate oven (350°) for 20 minutes, or until tender but still firm enough to hold their shape. Set aside.
2. Tie cloves, allspice, cardamom seeds and cinnamon in double-thick cheesecloth. Place in a kettle with 2 cups of the ale, ginger and nutmeg. Heat very slowly 10 minutes; remove spice bag. Stir in remaining ale, sugar and sherry. Heat slowly 20 minutes, but do not boil.
3. Beat egg whites until they stand in firm peaks in a large bowl. Beat egg yolks well in a second large bowl; fold in egg whites. Slowly beat in hot ale mixture until smooth.
4. Very carefully pour into a large punch bowl; float baked apples on top. Ladle into heated mugs or punch cups.

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Wassail Bowl Recipe