Mix white wine, apple juice, lemon zest and spices in a saucepan and bring to the boil. Let it steep for 3/4 hour on a mild heat, remove the spices except for the vanilla stick.
Core the two apples with a core cutter and cut in half. Sprinkle the cut surfaces with the sugar and place in a buttered dish.
Bake in the oven preheated to 220 degrees for 25-30 minutes.
Meanwhile, bring the wine stock to the boil with calvados or amaretto.
Place the baked apples in a decorative, but heat-resistant glass jug and pour the hot punch liquid over them.
Serve immediately.
This punch warms you from the inside! And the kitchen smells nice!