Rosemary, cinnamon, and peppercorns give the red wine sauce a robust flavor.

Recipe by Cooking Light August 2004


Credit: Karry Hosford

Recipe Summary

6 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

283 calories; calories from fat 20%; fat 6.4g; saturated fat 2.4g; mono fat 1.9g; poly fat 0.5g; protein 3.1g; carbohydrates 48.5g; fiber 1.7g; cholesterol 31mg; iron 1.3mg; sodium 146mg; calcium 48mg.