Cherry Soup

1. 1

   In a deep, 3-quart, heat-resistant, non-metallic casserole, combine cherries, cherry liquid, wine, cinnamon and lemon juice.

2. 2

   Heat, covered, in Microwave Oven 15 minutes or until liquid comes to a boil.

3. 3

   In a small bowl, combine cornstarch and the 1/4 cup water.

4. 4

   Stir into hot cherry mixture.

5. 5

   Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.

6. 6

   Pour soup very gradually over egg yolk, stirring constantly.

7. 7

   Refrigerate 6 hours or overnight.

8. 8

   Serve cold.

No additional tips available.