*  Exported from  MasterCook  *
 
                    VERSOFFENE JUNGFERN (DRUNK VIRGINS)
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Beverages                        Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       c            Red wine
    3       ts           Sugar
    1                    Piece lemon peel
      1/2                Stick cinnamon
    1       pn           (small) ground cloves
 
   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
  
 
 
                    - - - - - - - - - - - - - - - - - -