2 whole cloves
2 whole allspice
2 cardamon seeds, coarsely broken
1 (3") stick cinnamon, broken into 1/2" pieces
1 (28 oz.) bottle ginger ale
1/2 tsp. ground nutmeg
1 c. sugar
2 c. dry sherry
3 eggs, separated

Tie whole spices in a small double-thick cheesecloth bag. Combine half the ginger ale, nutmeg and spice bag in saucepan and simmer gently for 10 minutes. Remove the spice bag. Stir in remaining ginger ale, sugar and sherry. Heat slowly, but do not boil.

Beat egg whites until they form stiff peaks. Beat egg yolks in separate bowl and fold in whites. Slowly whisk or stir in hot ginger ale mixture until smooth. Pour mixture into large punch bowl. Float washed and polished fresh apples on top.