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Serves 41 ½ pounds ripe black cherries, un-pitted, divided2/3 cup fruity white wine1 cinnamon stick2/3 cup water2 tablespoons sugarGrated peel and juice of 1 lemon1 ¼ cups crème fraîche or German double cream, divided2 tablespoons Asbach UraltRemove 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 remaining pits intact. In a large saucepan, combine ...

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