Grilled Pound Cake with Sour Cherry Syrup

In a medium pan over medium heat, bring cherries, sugar, 1/4 cup water, and salt to a boil. Cook, stirring occasionally, until syrupy, about 10 minutes. Let cool.

Heat grill to medium. Meanwhile, in a small bowl, mix sour cream, brown sugar, and lemon juice; chill until ready to use.

Grill pound cake until char marks form, about 1 1/2 minutes per side. Transfer pound cake to plates and top each slice with a dollop of sour cream mixture and 1/3 cup cherry syrup.