Ingredients
1½lbsour cherries
½cupdry fruity red wine
¼cupsugar
1pound cake
1ripe mango
2tbsp.honey
1tbsp.dark rum
1cupwater
½cupchampagne grapes,or equivalent amount of Red Flame grapes
Preparation
Pit the cherries, and place them in a stainless steel saucepan with the wine and sugar.
Bring the mixture to a boil, uncovered, over medium heat, and cook for 5 minutes to reduce the juices.
Cool. (There should be 2¼ cups.)
Trim off the brown sides of the pound cake, reserving the trimmings.
Cut the trimmed cake lengthwise into 5 slices, each about ½-inch thick.
Place a strip of parchment paper in a 4- to 6-cup bowl so that the paper covers the bottom and comes up the sides of the bowl. (This will help in the unmolding later.)
Arrange 3 slices of the cake on top of the parchment so that the cake covers the bottom and sides of the bowl.
Place ½ the cherry mixture on top of the cake and crumble ½ of the reserved cake trimmings over the cherries.
Spoon the remaining cherry mixture on top and crumble the remaining cake trimmings over it.
Finish with the remaining 2 slices of cake, arranging them so that all the cherries are covered.
Cover the bowl with plastic wrap touching the cake.
Place a weight of about 1 pound on top of the dessert so it presses and compacts the layers of cake and cherries.
Refrigerate.
Peel the mango, and cut the flesh from the pit.
Place the flesh in a food processor or blender with honey, rum, and water, and process until smooth. (There should be 1¾ cups.)
When ready to serve, unmold the cake onto a serving plate, pour the mango sauce around it, and sprinkle with the grapes.
Spoon onto dessert dishes at the table.
