Cherry Soup

Wash and stem the cherries. Remove the zest from the orange, cut it into thin strips, squeeze the orange and filter the juice.

Combine the red wine, sugar, orange juice, zest and half a vanilla pod split lengthwise in a saucepan. Bring to a boil, lower the heat and simmer for 5 minutes.

Throw the cherries into the syrup and let them cook for 5 minutes over low heat. Remove them. Add the redcurrant jelly to the syrup and reduce by a quarter. Remove the vanilla pod. Put the cherries back into the reduced syrup and let cool.

Divide the cherries in wine into cups, place 2 scoops of vanilla ice cream on each and serve. Our advice : Poach the cherries the day before. Another welcome spice is cinnamon.