Preparation

Combine the wine, caster sugar, vanilla bean, cinnamon stick, peppercorns, ginger, and orange and lemon peel in a saucepan over medium-high heat. Bring to a simmer and cook for 5 minutes or until slightly reduced. Strain liquid into a bowl.
Return liquid to the saucepan over medium heat. Add the cherries. Bring to a simmer and cook for 3 minutes. Transfer to a clean bowl and allow to cool, then refrigerate for at least 3 hours.
Spoon the cherries and syrup into bowls or glasses. Scatter with flaked almonds and dust with icing sugar. Serve.

Ingredients

  • 600 ml Beaujolais wine, approximately
  • 80 g caster sugar
  • ½ vanilla bean
  • 3 cm stick cinnamon
  • 4 cracked peppercorns
  • 2 small slices of ginger
  • ½ orange, rind peeled
  • ½ lemon, rind peeled
  • 800 g pitted cherries
  • 60 g flaked almonds, toasted
  • icing sugar, for dusting