Versoffene jungfern (drunk virgins)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Red wine |
| 3 | teaspoons | Sugar |
| 1 | Piece lemon peel | |
| ½ | Stick cinnamon | |
| 1 | pinch | (small) ground cloves |
Directions
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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