Summer Cherry Pudding with Rum Sauce

1. Stage

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. (You will have 2 1/4 cups.)

2. Stage

Trim off the brown sides of the pound cake, reserving the trimmings. Cut the trimmed cake lengthwise into five slices, each about 1/2 inch thick.

3. Stage

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 three slices of the cake on top of the parchment so that cake covers the bottom and sides of the bowl.

4. Stage

Place half the cherry mixture on top of the cake and crumble half 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 two slices of cake, arranging them so that all the cherries are covered.

5. Stage

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. (The recipe can be prepared to this point up to 2 days ahead.)

6. Stage

For the Rum Sauce: Peel the mango, and cut the flesh from the pit. Place the flesh in a food processor or blender with the honey, rum and water, and process until smooth. (You will have 1 3/4 cups.)

7. Stage

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.