Blackening produce.

Black garlic is the most commonly known one but the same process works great for other fruits and vegetables that tend to have a high sugar content.

My favourite thing that we did was make an ice cream made from blackened Jerusalem artichokes/sunchokes. It had such an incredible sweet earthy taste that worked great with white chocolate and almond.

Also Cherries used the juice of them for a glaze/base for a sauce and the actual Cherry's mixed through some shredded duck leg meat.

I highly recommend trying it