Combine the wine, sugar, and lemon rind in a medium saucepan. Stir until the sugar dissolves. Stir in the cherries. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the pears, and simmer for an additional 5 minutes. Spread the pound cake with butter and toast to a golden brown. Generously spoon with fruit and juice over the cake. Serve warm, topped with a dollop of whipped cream. Posted to MM-Recipes Digest by Vibhu Goel on Mar 25, 1998