Dark Sweet Cherry Spiced Wine with Pound Cake Panzanella

Dark Sweet Cherry Spiced Wine with Pound Cake Panzanella

Photo credit Aubrie LeGault



  1. Place lemon rind, peppercorns, cinnamon, and rosemary on a double layer of cheesecloth. Gather edges of cheesecloth together, tie securely.
  2. Combine cherry syrup, wine and brandy in a medium saucepan, bring to 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 boil. Cook 20 minutes or until reduced to 3/4 cups. Pour wine syrup over cherries, and refrigerate 1 1/2 hours or until completely cool.
  4. Preheat oven to 350 degrees.
  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. minutes. 6. Combine sour cream and 1 table-spoon of honey. Divide cherry mixture equally into 4 bowls or parfait glasses, top each serving with 6 croutons and 1 tablespoon sour cream mixture.

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