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Cherries in Spiced Wine Syrup with Pound Cake Croutons

Karry Hosford
Yield 6 servings
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

Nutrition Information

  • calories 283
  • caloriesfromfat 20 %
  • fat 6.4 g
  • satfat 2.4 g
  • monofat 1.9 g
  • polyfat 0.5 g
  • protein 3.1 g
  • carbohydrate 48.5 g
  • fiber 1.7 g
  • cholesterol 31 mg
  • iron 1.3 mg
  • sodium 146 mg
  • calcium 48 mg

How to Make It

  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.