Cherry Soup

Directions

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.