|Red apples||12 Small|
|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.