| 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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