Cherries in Spiced Wine Syrup with Pound Cake Croutons

Cherries in Spiced Wine Syrup with Pound Cake Croutons

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

Rosemary, cinnamon and peppercorns give the red wine sauce a robust flavor. (Cooking Light magazine 8-04)


1/2 teaspoon Lemon Rind; grated
6 Black peppercorns
1 3-inch Cinnamon
1 4-inch sprig 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 Sweet cherries; pitted
1/2 loaf Low-Fat Pound Cake; frozen
1/3 cup Sour cream, reduced-fat
1 tablespoon Honey

Original recipe makes 6



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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cera82v 10y ago

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cera82v 10y ago

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