First of all, start preparing the sauce, boil the wine until it has reduced in volume to 50ml. In a separate pan, simmer the cherries, sugar, star anise and sliced onion together for at least forty minutes. Remove the star anise, blend coarsely with a hand blender and add the reduced wine. Remove from the heat, add the butter and mix together well.

Meanwhile, score the top of each brie twice and then bake for ten minutes in a pre-heated oven at 220°C. Serve the cheese with the velvety cherry sauce.