Mary & Martha's Kitchen Recipe

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Versoffene Jungfern (Drunk Virgins) Recipe 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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<h1>Versoffene Jungfern (Drunk Virgins)</h1> <h2>Recipe</h2><p> <P>3 c Red wine <P>3 ts Sugar <P>1 Piece lemon peel <P>1/2 Stick cinnamon <P>1 pn (small) ground cloves <P>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 <div><a href='http://www.maryandmarthaskitchen.com/Versoffene_Jungfern_(Drunk_Virgins)/22247/' title='Versoffene Jungfern (Drunk Virgins) Recipe'>Versoffene Jungfern (Drunk Virgins) Recipe</a></div>

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