Caramelize sugar and vanilla sugar, extinguish with water and a little bit of white wine. Add oranges, vanilla stalks, peppermint and juice of one lemon, cook for fifteen minutes and then strain through a sieve. Sauté lemon and orange zest (finely peeled strips of peel) in butter until soft and add to syrup. Mix the cornflour with a little water and stir into the syrup until it is creamy. Add the cherries, bring the whole thing repeatedly to the boil briefly and set aside to cool.
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