Kirschsuppe - cooking recipe

Ingredients

1 1/2 lbs ripe black cherries
2/3 cup fruity white wine
1 cinnamon stick
2/3 cup water
2 tablespoons sugar
1 lemon
1 1/4 cups creme fraiche
2 tablespoons brandy or 2 tablespoons kirsch

Preparation

Remove the pits and stems from the cherries. Zest and juice the lemon. In a large pan mix the wine, cinnamon, water, lemon zest and lemon juice. Bring to a boil and simmer for ten minutes. Strain through a fine mesh sieve. 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.