Cut Weggli or otherwise plait into 1 cm thick slices. Fry in warm butter until golden brown on both sides. Serve in soup plates or dessert bowls.
Bring the wine to a boil with all the other ingredients and simmer for 10 minutes. Cut out the cinnamon stalks and pour hot over the pigtail slices, allow to infuse briefly and immediately place on the table.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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