Black Cherry Jubilee with Pound Cake


(Serves 4)

3 cups frozen dark cherries
1/4 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
Pinch sea salt
1 frozen pound cake, thawed, cut 1-inch thick


Combine first 4 ingredients in a medium sauté pan on medium-high. Simmer until sugar dissolves and juices begin to thicken to a syrupy consistency. Add salt and stir. Top pound cake with cherries and serve.