October 24, 2007 | By Chhiwate In
Beverages |
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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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