Recipe#5891

Title: WASSAIL BOWL

 From the book "Canadian Christmas Cooking" by Rose
  Murray

   3       sm           Apples
   1                    3" stick of cinnamon
   1                    2" piece dried ginger root
   4                    Coriander seeds
   3                    Whole cloves
   3                    Whole allspice berries
   2                    Cardamom seeds
   1       c            Water
   1       c            Sugar
     1/2   ts           Freshly grated nutmeg
     1/4   ts           Mace
   4 1/2   c            Ale
   3       c            Dry sherry or madeira
   3                    Eggs, separated
  Wash, core and bake the apples at 350F. for 30 to 45
  minutes or until tender, but not mushy. Tie all of the
  whole spices together in a cheesecloth bag. Combine
  the water and sugar in a large pot. Add the spice bag,
  grated nutmeg and mace. Bring to a boil, stirring
  until sugar is dissolved. Reduce the heat and simmer
  for 10 minutes. Add the ale and sherry. Heat to just
  below the boiling point. Meanwhile, beat the egg
  whites until stiff and beat the egg yolks until thick.
  Fold the whites into the yolks in a heatproof punch
  bowl. Remove the spice bag and add the heated liquid
  very gradually to the eggs, stirring briskly after
  each addition. Float the roasted apples on top. Serve
  hot. Yields 12 servings.