| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
(16-oz) tart cherries; with liquid |
| 1 |
|
Stick cinnamon; 3-inches long |
| 1 1/3 |
c |
Medoc (red) wine |
| 1/3 |
c |
Sugar |
| 2 |
c |
Heavy cream |
| 1/4 |
c |
Medoc |
INSTRUCTIONS
Bring cherries, cinnamon, 1-1/3 cups of wine and sugar to boil. Reduce
heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and
puree. Stir in cream. Add additional 1/4 cup wine. Chill at least several
hours before serving. Sprinkle a little ground cinnamon on each portion
when serving.
TIME DOES NOT INCLUDE CHILLING
BEFORE SERVING.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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