| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Soups |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Pitted Red Cherries |
| 1 |
|
Stick Cinnamon |
| 2 |
dr |
Almond Extract |
| 2 |
c |
Red Wine |
| 2 |
|
Egg Yolks |
| 2 |
c |
Water |
| 2 |
|
Cloves |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Brandy |
| 1 |
ts |
Sugar |
INSTRUCTIONS
In a pot combine the cherries, water, cinnamon, cloves, almond extract, and
salt. Cook until cherries are soft (if fresh or frozen), or until heated
through (if canned). Remove from heat. Gently mash cherries. Add wine,
brandy, and sugar. Blend in egg yolks. Cook until slightly thickened.
Chill.
Posted to MC-Recipe Digest V1 #182
Date: Sat, 3 Aug 1996 08:41:20 -0400
From: CarolAnnn@aol.com
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