Cherries in Spiced Wine Syrup with Pound Cake Croutons

Ingredients

• 6  peppercorns black
• 0.8 cup brandy 
• 1 stick cinnamon (3-inch)
• 2 cups cooking wine dry red
• 0.3 cup honey 
• 1 tablespoon honey 
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 10.8 ounce round cake frozen low-fat (such as Sara Lee)
• 1 sprig rosemary (4-inch)
• 3 cups cherries sweet pitted
• 0.5 cup water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• colander
• cheesecloth

Directions

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.
3. Add cheesecloth bag, and cook 5 minutes. Reduce heat, and add cherries; simmer 5 minutes, stirring occasionally.
4. Drain cherries in a colander over a bowl, reserving cooking liquid.
5. 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.
6. Pour wine syrup over cherries, and refrigerate 1 1/2 hours or until completely cool.
7. Preheat oven to 35
8. Cut cake into 24 (1-inch) cubes, and arrange cake cubes in a single layer on a nonstick baking sheet coated with cooking spray.
9. Bake at 350 for 12 minutes or until lightly browned, turning the cubes every 4 minutes.
10. 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.