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Versoffene Jungfern (Drunk Virgins)

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      Title: VERSOFFENE JUNGFERN (DRUNK VIRGINS)
 Categories: Beverages, Desserts, German
      Yield: 4 Servings
 
      3 c  Red wine
      3 ts Sugar
      1    Piece lemon peel
    1/2    Stick cinnamon
      1 pn (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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