60 oz Canned bing cherries,
-undrained
1 c  Claret wine
1    4 inch cinnamon stick
1    Lemon, Juice of
2 tb Cornstarch
1/4 c  Water
1    Egg yolk, 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 e Oven 15 minutes or until liquid comes to a boil. 3. In a small
bowl, combine cornstarch and the 1/4 cup water. Stir into hot cherry
mixture. 4. Heat, uncovered, in Microwave Oven 6 minutes or until thickened
and smooth. 5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.