Versoffene Jungfern (drunk Virgins) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 cup: Red wine,
3 tsp: Sugar,
1 Piece: lemon peel,
1/2 Stick: cinnamon,
1 pinch: , (small) ground cloves
Directions:
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92
Source from luhu.jp