10 cooking apples, peeled
6 lemons
8 c. water
1 1/2 c. sugar
10 cup size tea bags
3/4 c. dark rum
Apple slices
Lemon slices
Freshly grated nutmeg (opt.)

Place apples in a large Dutch oven. Peel and juice lemons, add lemon peel and juice to apples. Stir in water and sugar, bring to a boil. Reduce heat, cover and simmer 20 minutes. Add tea bags; cover and steep 5 minutes. Remove tea bags, apples and lemon peel; discard. Stir in rum. Place fresh apple and lemon slices in mugs, pour tea mixture over fruit. Sprinkle with nutmeg. Serve hot. Yield: 8 cups