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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.
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