6 apples, cored
12 whole cloves
1 bottle Burgundy
6 cans light beer or ale
1 1/3 c. packed brown sugar
4 cardamon pods
1/2 tsp. ground cinnamon
1/4 tsp. ground mace

Pare a 1 inch wide strip around the top of each apple; stud each apple with 2 cloves and place apples in a baking pan and bake in 375 degree oven until tender when pierced with a fork (about 40 minutes).

Heat wine, beer, sugar, cardamon pods cinnamon and mace to boiling in large saucepan. Lower heat and simmer 3 minutes. Remove cardamon pods and pour mixture into heat proof punch bowl or pitcher. Float apples in punch bowl and serve hot. 8 servings at 1 1/2 cups each.