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.
From the book "Canadian Christmas Cooking" by Rose Murray
