Versoffene Jungfern (Drunk Virgins)
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
red wine
|
*
|
| 3 | teaspoons |
sugar
|
|
| 1 | piece |
lemon zest
|
*
|
| ½ | stick |
cinnamon
|
*
|
| 1 | pinch |
cloves
ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
red wine
|
*
|
| 15 | ml |
sugar
|
|
| 1 | piece |
lemon zest
|
*
|
| 56.5 | g |
cinnamon
|
*
|
| 1 | pinch |
cloves
ground |
*
|
Directions
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.
