Name: Versoffene Jungfern (Drunk Virgins)
Ingredients: 3 c Red wine; 3 ts Sugar; 1 Piece lemon peel; 1/2 Stick cinnamon; 1 pn (small) ground cloves

CATEGORY	CUISINE	TAG	YIELD
	German	Beverages, Desserts, German	4	Servings

INGREDIENTS

3	c	Red wine
3	ts	Sugar
1		Piece lemon peel
1/2		Stick cinnamon
1	pn	(small) ground cloves

INSTRUCTIONS

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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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