Versoffene Jungfern (drunk Virgins)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| German | Beverages, Desserts, German | 4 | Servings | |
INGREDIENTS
| 3 | c | Red wine |
| 3 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 14.6mg
Potassium: 86.6mg
Carbohydrates: 4.9g
Fiber: <1g
Sugar: 3.5g
Protein: <1g