Vin de Cerises

Wash and pit the cherries, removing any stems, and set them aside in a large heavy-bottomed saucepan or pot.

Split the vanilla bean lengthwise with a sharp knife and scrape out the seeds, then add both the pod and seeds to the saucepan with the cherries.

Pour the red wine and water over the cherries and vanilla bean in the saucepan, ensuring the cherries are fully submerged.

Place the saucepan over medium-high heat and bring the mixture to a gentle boil, stirring occasionally.

Reduce the heat to low and allow the mixture to simmer gently, letting the cherries release their juices and the flavors meld together.

Remove the saucepan from heat and allow the mixture to cool slightly, then remove and discard the vanilla bean pod.

Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, pressing the cherries gently to extract maximum flavor.

Allow the Vin de Cerises to cool completely before transferring to a sterilized bottle or jar; serve chilled or at room temperature as a beverage or culinary liquid.