1 teaspoon Anise seed
1 teaspoon Black peppercorns, cracked
8 fluid ounces Water
14 ounces Sugar
1 pound Fresh cherries, pitted and halved
Honey Ice Cream, as needed
8 cookies Madeleines, warm
1. Place the anise seeds and cracked black peppercorns on a half sheet pan and roast in a moderate oven for 5 minutes.
2. Combine the water, sugar, anise seed and peppercorns in a small sauce pan. Pour this mixture over the cherries in a stainless steel bowl. Allow the cherries to cool then refrigerate overnight or until needed.
3. To serve, divide the cherries among 8 chilled bowls. Top with 1 scoop of Honey Ice Cream and 1 warm Madeleine.