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3¾ pound Cherries, Undrained
1 cup Wine
1 stick Cinnamon
1 Lemon, Juiced
2 tablespoon Cornstarch
4 tablespoon Water
1 Egg Yolk, Well Beaten
In a deep microwave casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice. Heat, covered, in microwave oven 15 mins or until liquid comes to a boil.
In a small bowl, combine cornstarch and water. Stir into hot cherry mixture. Heat, uncovered, in microwave oven 6 minutes or until thickened and smooth. Pour soup very gradually over egg yolk, stirring constantly. Refrigerate 6 hours or overnight. Serve cold.
1 cup Wine
1 stick Cinnamon
1 Lemon, Juiced
2 tablespoon Cornstarch
4 tablespoon Water
1 Egg Yolk, Well Beaten
In a deep microwave casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice. Heat, covered, in microwave oven 15 mins or until liquid comes to a boil.
In a small bowl, combine cornstarch and water. Stir into hot cherry mixture. Heat, uncovered, in microwave oven 6 minutes or until thickened and smooth. Pour soup very gradually over egg yolk, stirring constantly. Refrigerate 6 hours or overnight. Serve cold.
