Cherries in Spiced Wine Syrup with Pound Cake Croutons


Cherries in Spiced Wine Syrup with Pound Cake Croutons

From: myrecipes
Total Time: 2 Hours


  • 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


  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 cooking 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 with 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 or parfait glasses; top each serving with 4 croutons and 1 tablespoon sour cream mixture.