Chilled Black Cherry Soup with Asbach Uralt & Crème Fraîche

Ingredients :

Valentine's hearts1 ½ pounds ripe black cherries, un-pitted, dividedValentine's hearts
2/3 cup fruity white wine
1 cinnamon stick
2/3 cup water
2 tablespoons sugar
Grated peel and juice of 1 lemon
1 ¼ cups crème fraîche or German double cream, divided
2 tablespoons Asbach Uralt

Method :

1. Remove the stems and pits from the cherries but do not discard. Place one-half of the pits in a clean kitchen towel or freezer bag and crush them with a mallet. Keep the other half of the pits intact.
2. In a large saucepan, combine the crushed pits, whole pits, stems, wine, cinnamon, water, sugar, lemon peel, and lemon juice. Bring to a boil over medium heat, and then cover and simmer for 10 minutes.
3. Remove from heat and strain the liquid through a fine-mesh sieve. Return the liquid to the pan. Stir in 1 cup of the crème fraîche and all but one-quarter of the cherries. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally.
4. In a food processor or blender, purée the cherry mixture until smooth. Refrigerate until cool, and then whisk in the Asbach Uralt. Chill until ready to serve.