Cherries are now in full season in France and market stalls everywhere are bursting with the many varieties of these jewel-like treasures. They have a relatively short season, just 3 months long from June to August in the northern hemisphere, so we’re making the most of them while they are here. A bag of fresh cherries accompanied by some aged local goat’s cheese makes for a perfect simple summer picnic. Simmering them with red wine, and herbs and spices like star anise, vanilla and tarragon transforms them into something completely different, bringing out a deeper, velvety, more intense personality. Served with some homemade vanilla sorbet or a dollop of thick, creamy sheep’s milk yogurt, and you have an altogether seductive dessert.

Simmered Cherries with Vanilla,

Star Anise and Tarragon

Equipment: 4 warmed, shallow soup bowls.

Ingredients

1 pound (500 g) fresh cherries, pitted
1 plump, moist vanilla bean
1/2 cup (100 g) organic honey
1 tablespoon cherry eau-de-vie (kirsch)
1 teaspoon Homemade Vanilla Extract or pure vanilla extract
1 bunch fresh tarragon
2 pieces star anise
2 cups (250 ml) red wine
1/8 teaspoon fine sea salt

Method

1. Flatten the vanilla bean and cut it lengthwise in half. With a small spoon, scrape out the seeds. (Reserve the pod to make vanilla sugar.)

2. In a large saucepan, combine the cherries, vanilla bean seeds, split vanilla bean, honey, vanilla extract, tarragon, star anise, wine, and salt. Bring to a simmer over moderate heat and simmer for 20 minutes. Taste for seasoning. Remove the vanilla bean, let it dry, then add to a sugar jar to make vanilla sugar. Serve warm, with homemade vanilla sorbet or sheep’s milk yogurt.