Serving Size : Makes 25 punch-cup servings

12	small red apples
3	whole cloves
3	whole allspice
3	cardamom seeds, coarsely broken
1	3-inch piece stick cinnamon, broken
2	bottles (1 qt. each) ale
1	tsp ground ginger
1	tsp. ground nutmeg
2	cups sugar
1	bottle (4/5 quart) dry sherry
6	eggs, separated

• Place apples in a shallow baking pan. Bake in moderate oven (350º) 20 minutes, or until tender but still firm enough to hold their shape. Set aside.
• Tie cloves, allspice, cardamom seeds, and cinnamon in a small double-thick cheesecloth bag. 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. (Do not boil.)
• 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.
• Very carefully pour into a large punch bowl; float baked apples on top. Ladle into heated mugs or punch cups.
• Serve warm.