Versoffene jungfern (drunk virgins)

Yield: 4 servings

Measure Ingredient
3 cups Red wine
3 teaspoons Sugar
1 Piece lemon peel
½ Stick cinnamon
1 pinch (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

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