Cherry Soup

• 60 ounces bing (sweet) cherries canned, undrained
• 1 cup claret wine
• 1 4 inch cinnamon sticks
• 1 x lemon juice of
• 2 tablespoons cornstarch
• 1/4 cup water
• 1 each egg yolks well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic 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 1/4 cup water.
4. Stir into hot cherry mixture.
5. Heat, uncovered, in Microwave Oven 6 minutes or until thickened and smooth.
6. Pour soup very gradually over egg yolk, stirring constantly.
7. Refrigerate 6 hours or overnight.
8. Serve cold.

bing, claret wine, cinnamon, lemon juice of, cornstarch, water, egg yolks

Taken from recipeland.com/recipe/v/cherry-soup-33299 (may not work)