Ingredients

425ml rosé wine
1 vanilla pod
split lengthways
100g demerara sugar
500g cherry

Method
step 1
Tip the wine into a medium pan, then add the vanilla pod to the pan with the sugar. Bring to the boil, then reduce the heat and simmer until the sugar has dissolved.

step 2
Stone the cherries if you want, or leave them as they are. Add to the pan and cook gently for 6 mins. Remove with a slotted spoon to a bowl. Increase the heat, then boil the liquid for 8-10 mins until slightly syrupy. Pour over the cherries and serve warm or cold in glass bowls.