Rosemary, cinnamon, and peppercorns give the red wine sauce a robust flavor.
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)
1/3 cup reduced-fat sour cream
1 tablespoon honey
How to Make It
Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.
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.
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.
Preheat oven to 350°.
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.
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.