Almond Angel Food Cake with Port-infused Cherries
For a delicious, quick and low-fat summer dessert, try dressing one of our angel food cakes with your favorite toppings. This version uses sweet red cherries and a touch of port.
Wash and pit cherries. Add cherries and port wine in a medium saucepan and simmer over low heat until most of the liquid has evaporated, stirring to prevent scorching. Remove from pan and cool in your refrigerator.
Simmer balsamic vinegar over low heat in a saucepan to reduce until half of the original volume of liquid remains. Remove from heat and cool in the refrigerator. Cherries and balsamic syrup can be prepared in advance and will keep well.
To serve, cut the almond angel food cake into 8 equal pieces, top with infused cherries and drizzle with balsamic syrup.