Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Pitted red cherries |
| 1 \N | Stick cinnamon |
| 2 \N | Drops almond extract |
| 2 cups | Red wine |
| 2 \N | Egg yolks |
| 2 cups | Water |
| 2 \N | Cloves |
| ¼ teaspoon | Salt |
| 1 tablespoon | Brandy |
| 1 teaspoon | Sugar |
In a pot combine the cherries, water, cinnamon, cloves, almond extract, and salt. Cook until cherries are soft (if fresh or frozen), or until heated through (if canned). Remove from heat.
Gently mash cherries. Add wine, brandy, and sugar. Blend in egg yolks. Cook until slightly thickened. Chill.
"The Complete Family Cook Book", Curtin Publications, Inc. (c) 1970