Yield: 8 servings
Measure | Ingredient |
---|---|
60 ounces | Canned bing cherries, undrained |
1 cup | Claret wine |
1 \N | 4 inch cinnamon stick |
1 \N | Lemon, Juice of |
2 tablespoons | Cornstarch |
¼ cup | Water |
1 \N | Egg yolk, well beaten |
1. In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.
2. Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.
3. In a small bowl, combine cornstarch and the ¼ cup water.
Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.