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| 2 Dose | (16-oz) tart cherries; with liquid |
| 1 | Stick cinnamon; 3-inches long |
| 1 1/3 Tasse | Medoc (red) wine |
| 1/3 Tasse | sugar |
| 2 Tasse | heavy cream |
| 1/4 Tasse | Medoc |
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Bring cherries, cinnamon, 1-1/3 cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and puree. Stir in cream. Add additional 1/4 cup wine. Chill at least several hours before serving. Sprinkle a little ground cinnamon on each portion when serving.
Time Does Not Include Chilling
Before Serving.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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