12 small red apples (or crab apples if you can find them)
10 whole cloves
10 allspice berries
2 cinnamon sticks
1 square of cheesecloth
Kitchen twine or undyed string (about 3 inches long)
12 cups brown or amber ale
2 cups dark brown sugar
1 Tbsp. ground ginger
1 Tbsp. ground nutmeg
3 cups sweet sherry
10 eggs (optional)
2 lemons, cut into wedges for garnish (optional)
Method of Preparation:
1. Preheat the oven to 350 degrees. Core the apples and place them in a baking pan; add water to cover the bottom. Bake until soft, about 30 to 40 minutes.
2. Meanwhile, tie the cloves, allspice berries, and cinnamon sticks into the piece of cheesecloth. Place the spice bundle, ale, brown sugar, ginger, and nutmeg into a large pot, and bring to a boil. Turn the heat down to low and simmer for 15 to 20 minutes. Add the sherry and reheat briefly (do not allow to boil).
3. If you are adding the optional eggs, beat the egg yolks and whites separately, then combine them. Slowly pour the hot wine mixture into the eggs, whisking constantly.
4. Finally, place the baked apples into a large punch bowl or two medium-sized bowls, and pour the ale mixture over them. Drink from the bowl communally, or serve in mugs garnished with lemon wedges.
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