Black currants, widely grown in Europe but not common in the United States, give creme de cassis its deep black-red color and fruity flavor. This liqueur is added to white wine to create the cherry-colored kir cocktail and is excellent combined with fresh fruit. Try it on sliced peaches, plums and other stone fruits in summer, as well as in this winter citrus compote. Cassis syrup, similar in color and taste but nonalcoholic, is also available though is a bit harder to find. Look for it in specialty-food shops.
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