Versoffene Jungfern (Drunk Virgins)

Recipes Ingredients:

3 c Red wine
1/2 Stick cinnamon
3 ts Sugar
1 pn (small) ground cloves
1 Piece lemon peel

Recipe Instructions:

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