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1
Preheat the oven to 350 degrees F.
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2
Put the apples into an 8 by 8-inch glass baking dish.
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3
Spoon the brown sugar into the center of each apple, dividing the sugar evenly among them.
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4
Pour the water into the bottom of the dish and bake until tender, about 45 minutes.
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5
Pour the ale and Madeira into a large slow cooker.
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6
Put the cloves, allspice, and cinnamon into a small muslin bag or cheesecloth, tied with kitchen twine, and add to the slow cooker along with the ginger and nutmeg.
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7
Set the slow cooker to medium heat and bring the mixture to at least 120 degrees F. Do not boil.
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8
Add the egg whites to a medium bowl and using a hand mixer, beat until stiff peaks form.
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9
Put the egg yolks into a separate bowl and beat until lightened in color and frothy, approximately 2 minutes.
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10
Add the egg whites to the yolks and using the hand mixer, beat, just until combined.
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11
Slowly add 4 to 6 ounces of the alcohol mixture from the slow cooker to the egg mixture, beating with the hand mixer on low speed.
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12
Return this mixture to the slow cooker and whisk to combine.
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13
Add the apples and the liquid from the baking dish to the wassail and stir to combine.
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14
Ladle into cups and serve.
