| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Main dish, Soups, Appetizers, Microwave | 8 | Servings | |
INGREDIENTS
| 60 | oz | Canned bing cherries, undrained |
| 1 | c | Claret wine |
| 1 | 4 inch cinnamon stick | |
| 1 | Lemon, Juice of | |
| 2 | tb | Cornstarch |
| 1/4 | c | Water |
| 1 | Egg yolk, well beaten |
INSTRUCTIONS
1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil. 3. In a small bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly. 6. Refrigerate 6 hours or overnight. Serve cold. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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