Versoffene jungfern (drunk virgins)
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Recipe by: mihael
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 c Red wine 1/2 Stick cinnamon
3 ts Sugar 1 pn (small) ground cloves
1 Piece lemon peel
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
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