Versoffene Jungfern (Drunk Virgins)
No ratings yet
Germany
Known as a German recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 1 Piece lemon peel
- 3 ts Sugar
- 1/2 Stick cinnamon
- 1 pn (small) ground cloves
- 3 c Red wine
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 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.
- Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Plating
Cookware for this recipe
-
Saucepan
-
Vegetable peeler