Versoffene Jungfern(Drunk Virgins)

* Exported from MasterCook *

VERSOFFENE JUNGFERN (DRUNK VIRGINS)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 c Red wine
3 ts Sugar
1 Piece lemon peel
1/2 Stick cinnamon
1 pn (small) ground cloves

From the Ries-Kartaeusertal area.

These are essentially Carthusian Dumplings in a red
wine sauce.

For the dumplings: see Kartauserkloesse (Carthusian
Dumplings - recipe separately

For the sauce:

Add the cinnamon and lemon peel to the red wine, and
bring to a boil.

Reduce the liquid by keeping it at a light boil for 20
minutes. Then remove the cinnamon and lemon peel.
Season to taste with sugar, ground cloves and, if
desired, a bit of lemon juice. Pour the sauce over
the hot dumplings and serve as dessert.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and
Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten.
1976. (Translation/Conversion: Karin Brewer) Posted
by: Karin Brewer, Cooking Echo, 9/92



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