Cherry Soup From Gordes

Cut the vanilla bean lengthwise and place it in a saucepan with the cinnamon, wine, fennel and lemon zest.

Heat the mixture and remove it from the fire when it first bubbles up. Allow it to infuse for 20 minutes.

Then filter it through a sieve and add sherry, sugar and honey.

Bring to a boil again, add the tapioca and simmer on low heat for 5 minutes.

Add the gristle cherries, you bubble the soup and remove the saucepan from the fire.

Let it cool with the lid closed and then put it in the refrigerator.

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Fruits enjoyed straight from the tree and bush bring back memories of childhood for most people.

So does French master chef Roger Verge, who invites you to his orchard. To anecdotes and memories of his own childhood in Provence, he presents his fruit cuisine.

Simple, but always repeated varied compositions, sorted by dessert types. Sweet or possibly strong – there is certainly a little something for every taste.

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