Chhiwate

60 oz Canned bing cherries,

-undrained 1 c Claret wine

1 4 inch cinnamon stick

1 Lemon, Juice of

2 T Cornstarch

1/4 c Water

1 Egg yolk, well beaten

1.
In a deep, 3-quart, heat-resistant, non-metallic
casserole,

combine cherries, cherry liquid, wine, cinnamon and lemon juice.
2.
Heat, covered, in Microwave Oven 15 minutes or until liquid

comes to a boil.
3.
In a small bowl, combine cornstarch and the
1/4 cup water.

Stir into hot cherry mixture.
4.
Heat, uncovered, in Microwave
Oven 6 minutes or until

thickened and smooth.
5.
Pour soup very gradually over egg yolk,
stirring constantly.

6.
Refrigerate 6 hours or overnight.
Serve cold.