| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Hungarian |
|
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Sour cherries, pitted |
| 1 |
c |
Sugar |
| 1 |
|
Stick cinnamon |
| 3 |
c |
Water |
| 2 |
tb |
Flour |
| 1 |
c |
Heavy cream |
| 1 |
c |
Red wine |
INSTRUCTIONS
Simmer the cherries, sugar, and cinnamon in the water until the cherries
are tender. Remove the cinnamon. Blend the flour with 3 Tbsp of cold water
until smooth. Thin with 3 more Tbsp of water and stir into the hot soup.
Heat to boiling. Chill. Before serving, stir in the cream and the wine.
(from "The Art of Hungarian Cooking by Paula Pogany Bennett & Velma R.
Clark)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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