Cherries In Spiced Wine Syrup With Pound Cake Croutons

1. 1

   Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely.

2. 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. 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. 4

   Preheat oven to 350u00b0.

5. 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 350u00b0 for 12 minutes or until lightly browned, turning the cubes every 4 minutes.

6. 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.

* Per serving · 4 servings · Values may vary.