4 small apples
6 cups (1.5 L) sweet hard cider
8 cardamom pods
1 short cinnamon stick
2 cups (500 mL) medium sherry
1½ cups (375 mL) eggnog mix
- Preheat oven to 350ºF (180ºC).
- Core but do not peel apples. Set them on a baking sheet and roast for 20 minutes.
- Meanwhile, put half the cider into a pan with the spices. Bring to a boil, lower heat and simmer for 10 minutes. Strain and discard spices. Add remaining cider and sherry and heat, without allowing it to boil.
- In a punch bowl, beat eggnog mix with a whisk until frothy. Stir in 1 cup hot cider mixture. Repeat. Slowly add remaining cider mixture. Float hot roasted apples in the bowl. Ladle into glasses.