Cherries in Spiced Wine Syrup with Pound Cake Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rosemary, cinnamon, and peppercorns give the red wine sauce a robust flavor. Ingredients:
1/2 teaspoon grated lemon rind |
6 black peppercorns |
1 (3-inch) cinnamon stick |
1 (4-inch) rosemary sprig |
2 cups dry red wine |
3/4 cup brandy |
1/2 cup water |
1/3 cup honey |
2 tablespoons fresh lemon juice |
3 cups pitted sweet cherries |
1/2 (10.75-ounce) loaf frozen low-fat pound cake (such as sara lee) |
cooking spray |
1/3 cup reduced-fat sour cream |
1 tablespoon honey |
Directions:
1. Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
2. Combine wine and the next 4 ingredients (through juice) in a medium saucepan; bring to a boil. Add cheesecloth bag, and cook 5 minutes. Reduce heat, and add cherries; simmer 5 minutes, stirring occasionally. Drain cherries in a colander over a bowl, reserving cooking liquid.
3. Place the cherries in a medium bowl; discard cheesecloth bag. Return cooking liquid to pan; bring to a boil. Cook 20 minutes or until reduced to 1 1/4 cups. Pour wine syrup over cherries, and refrigerate 1 1/2 hours or until completely cool.
4. Preheat oven to 350°.
5. Cut cake into 24 (1-inch) cubes, and arrange cake cubes in a single layer on a nonstick baking sheet coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned, turning the cubes every 4 minutes.
6. Combine sour cream and 1 tablespoon honey. Spoon 1/2 cup cherry mixture into each of 6 bowls or parfait glasses; top each serving with 4 croutons and 1 tablespoon sour cream mixture.
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