Gather your ingredients. I used Jarred Morello Cherries from Germany, that are available here in the US.
You can get these cherries from the Black Forest at Amazon
Whip 1 egg white per serving. Heat the water or cherry soda water to a simmer and create a syrup.
Turn down the syrup to under a simmer, you can't simmer or boil, or the dumplings will dissolve.
I used an ice cream scoop to make a nice rounded dumpling.
Scoop it off into the syrup and cook for 30 seconds on each side.
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Remove dumplings to a plate and reserve.
Combine cherries, salt, cinnamon, vanilla, water and sugar in saucepan. Bring to a boil and boil 20 minutes. Strain cherries from hot liquid. Chop cherries finely with food processor or blender.
Add cornstarch and wine to hot liquid. Return chopped cherries to hot liquid and boil 5 minutes. Chill well before serving.
I cooled down some of the liquid and added the cornstarch to make a slurry and then thickened it up.
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