Recipe - Cherry Soup

60 ounce Canned bing cherries,
undrained
1 cup Claret wine
1 4 inch cinnamon stick
1 Lemon, Juice of
2 tablespoon Cornstarch
One fourth cup Water
1 Egg yolk, well beaten

1. In a deep, 3quart, heatresistant, nonmetallic casserole, combine
cherries, cherry liquid, wine, cinnamon and lemon juice. 2. Heat, covered,
in Microwave Oven 15 minutes or until liquid comes to a boil. 3. In a small
bowl, combine cornstarch and the One fourth cup water. Stir into hot cherry
mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened
and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini