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Compote of Raspberries with Wine

Place a quart fresh raspberries in a bowl, season with two tablespoons sugar, one tablespoon of kirsch and mix well. Place in a small saucepan one and a half gills claret, with one ounce powdered sugar and a half stick cinnamon. Reduce on fire to half the quantity, let cool off, strain through a cheesecloth over the raspberries, mix well, transfer into a compotier and serve.