6 large medium potatoes, quartered
1/4 cup butter
4 eggs
3 tablespoons lemon juice
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup apricot preserves
1/2 cup white wine
1/2 teaspoon salt
1 tablespoon paprika
Preheat oven to 425 degrees F (220 degrees C).
Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but firm, about 15 minutes; drain. Stir in melted butter, eggs and lemon juice; cook, stirring occasionally, for 3 to 5 minutes. Stir in cinnamon, nutmeg and apricot preserves. Stir in wine.
Pour mixture into cooked potato shells and bake until potatoes are firm, about 20 minutes.
Serve warm or pour out the liquid in a small bowl and pour in the potatoes and sauce. Mix well and garnish with a small pinch of paprika.