My Carolina Kitchen
1 cup pomegranate juice
½ cup packed brown sugar
4 tablespoons tawny port or golden rum
1 teaspoon finely snipped fresh lavender buds or ¼ teaspoon dried buds, crushed
1 ½ lbs fresh dark and/or light pitted sweet cherries, pitted or frozen pitted dark sweet cherries
8 thick slices French baguette or country bread
2 -3 tablespoons softened butter
Toasted almonds (optional)
Garnish with a sprig of fresh lavender from your garden if you have it
In a medium saucepan combine the pomegranate juice, brown sugar, tawny port, and lavender. Stir until sugar is dissolved. Add cherries and stir. Bring to a boil, then reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
Remove the cherries with a slotted spoon and set aside. Boil the sauce gently, uncovered, to the consistency you wish, striving for fairly thick syrup. Return the cherries to the sauce and set aside for a moment.
Lightly grill or toast the bread, then spread with butter. Place 2 pieces in either 4 dessert bowls or plates. Spoon cherries and sauce over the bread, garnish with the almonds and lavender sprig, and serve immediately.
Omit the toast and serve the cherries and their sauce over scoops of vanilla ice cream for Cherries Jubilee minus the flambéing.
Adapted from B H & G – serves 4