Black Cherry Burgundy Pie
1 c Water 1/4 c Sugar 1 pkg Cherry gelatin (3 oz.) 2 c Fresh dark sweet cherries, pitted 1 pt Vanilla ice cream 3 tbsp Burgundy 1 tsp Lemon juice 1 Baked pie shell (9 inch)
Bring water to boil and dissolve sugar and gelatin. Stir in cherries. Add ice cream a spoonful at a time until melted. Blend in burgundy and lemon juice. Pour into pie shell and chill until set. May use maraschino cherry juice instead of water, or use blackberry ice cream instead of vanilla. Almond or vanilla extract may be used instead of burgundy, and pie can be topped with whipped cream and cherries.
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Rainer Maria Rilke