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Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
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Pit cherries and olives — jam, clafoutis, pie, tapenade
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
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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. 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. Remove from heat and strain the liquid through a fine-mesh sieve. Return the liquid to the pan. Stir in 1 cup of the creme fraiche and all but one-quarter of the cherries. Allow to simmer over medium-low heat for 5 minutes, whisking occasionally. In a food processor or blender, puree the cherry mixture until smooth. Refrigerate until cool, and then whisk in the Asbach Uralt. Chill until ready to serve. Drizzle the remaining 1/4 cup creme fraiche atop the soup and garnish with the remaining cherries.