Ingredients: 4 small delicious apples 1 cup unrefined cane sugar 1 medium orange 13 whole cloves 2 quarts hard apple cider ½ cup brandy 1 Tbsp. powdered ginger 1 tsp. grated nutmeg 6 allspice berries 2 cinnamon sticks 6 large eggs (separated)
Instructions: Preheat the oven to 350° F.
Scoop out the core of the apples without fully penetrating the apple – a melon baller works well. Fill each apple with about a tablespoon of unrefined cane sugar and place apples on a baking sheet. Stud an orange with thirteen cloves and place it on the baking sheet. Bake the apples and orange together for 40 minutes.
While the apples and orange bake, pour apple cider and brandy into a heavy-bottomed stock pot and warm over moderately low heat. Whisk in powdered ginger and grated nutmeg. Do not bring the wassail to a boil.
After orange bakes, quarter it leaving the cloves in place.
Cut a small square of muslin and place allspice and cinnamon in the square and tie with 100% cotton twine and float this sachet of spices in the wassail as it warms.
Beat egg yolks until light in color and set aside. In a separate bowl, whip egg whites until stiff peaks form. Fold egg yolks into whites, then temper the eggs by slowly pouring a half cup wassail into the eggs. Remove the spice sachet from the wassail and add to eggs. Transfer to a punch bowl. Float baked apples and orange slices in wassail and serve in mugs.