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from the winter kitchen of Sharmagne Leland-St. John

1 bottle burgundy or claret
6 eggs, separated
1/2 cup water
1/4 teaspoon nutmeg
3 cloves
1/2 teaspoon ginger
1/2 teaspoon mace
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2 cups sugar
6 baked apples

While heating the red wine, separate the eggs.  Beat the yokes and whites separately, (egg whites should be stiff and form peaks).  Fold both together. Put the spices into the water and heat for a few minutes to release flavor. Place the baked apples into a large punch bowl.  Pour all the liquid ingredients over the baked apples. Serve warm.

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