1. Remove the pits and stems from the cherries and put aside. Place one half of the pits in a clean kitchen towel and roughly crush with a mallet. Keep the other half of the pits whole. Zest and juice the lemon. In a large pan mix the crushed and whole pits, stems, wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve making sure all the pits are removed. Stir one cup of the creme fraiche and all but 1/4 of the cherries. Simmer on low for 5 minutes stirring often. Remove from the heat and puree in a blender. Chill in the fridge overnight. When serving swirl in the creme fraiche and add the remaining cherries. ---------------------------------------------------------------------------
Nutrition
Ingredients
