English Wassail II
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Serves/Makes: 30
Ready in: 30-60 minutes
- 12 small red apples
- 3 whole cloves
- 3 whole allspice
- 3 cardamom seed, coarsely broken
- 1 cinnamon stick, broken
- 2 quarts ale
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 cups sugar
- 4/5 quart dry sherry
- 6 eggs, separated
Bake apples at 350 degrees F for 20 minutes. Set aside. Tie cloves, allspice, cardamom and cinnamon in cheesecloth bag. Place in kettle with 2 cups ale, ginger and nutmeg. Heat slowly 10 minutes; remove spice bag. Add remaining ale, sugar and sherry. Heat slowly 20 minutes. Do not boil. Beat egg whites to firm peaks. Beat yolks and fold in whites. Slowly beat in hot ale mixture until smooth. Carefully pour in punch bowl. Float apples on top. Serve warm in heated mugs or cups. Cook\'s Notes: It was custom in days gone by to make a powerful drink on twelfth night, float raisins on top and set fire to the surface.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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