Cherries in Spiced Wine Syrup with Pound Cake Croutons

Cherries in Spiced Wine Syrup with Pound Cake Croutons Recipe
Karry Hosford
Rosemary, cinnamon, and peppercorns give the red wine sauce a robust flavor.

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

August 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note