Instructions: 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.

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