Rosemary, cinnamon and peppercorns give the red wine sauce a robust flavor. (Cooking Light magazine 8-04)
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 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 in 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 ot parfait glasses; top each serving with 4 croutons and 1 tablespoon sour cream mixture.
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|Serving Size: 1 Serving (228g)|
|Recipe Makes: 6|
|Calories from Fat: 17 (8%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.4mg||1 %|
|Sodium 15.5mg||1 %|
|Potassium 346.4mg||9 %|
|Total Carbohydrate 30.3g||9 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 27.9g|
|Protein 1.9g||3 %|
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Calories per serving: 224
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