To make the gingerbread

Preheat the oven to 350 degrees.

Butter the bottom and sides of the pan.

Bring the water to a boil in a small pot and remove it from the heat. Stir in the molasses and the baking soda. Set the molasses mixture aside to cool to lukewarm.

Combine the butter and sugar in the bowl of an electric mixer. With the paddle attachment, cream on medium-high speed for about 2 minutes, until light and fluffy. Continuing to mix, add the eggs.

Sift together the salt, ginger, cinnamon, cloves, flour, and baking powder. Alternately fold the dry ingredients and the cooled molasses mixture into the butter and egg mixture on low speed. Pour the batter into the prepared pan.

Bake the gingerbread for 30 to 35 minutes, until a skewer inserted in the middle comes out clean. When it is cool, cut it into 2- by 3-inch rectangles. Remove some of the center of each piece with a small knife or melon bailer.

To assemble

Fill the box with warm apples and top with cider sabayon.

To make the apples

Peel, core, and slice the apples 3/16 inch thick. Melt the butter in a large sauté pan over medium heat. Add the remaining ingredients. Cook the apples, stirring occasionally, until they are soft but still retain their shape.