The rich, creamy sauce is also delicious on crisps, puddings and cobblers.
- 3 cups apple cider
- 1 cup whipping cream
- 2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
- 1/4 teaspoon vanilla extract
- 2 drops lemon extract
- 4 slices purchased pound cake
- 1 pint vanilla ice cream
- 1/2 cup walnuts, toasted, chopped
Boil apple cider in large skillet until reduced to 1/2 cup, about 18 minutes. Add cream; boil until slightly thickened, about 2 minutes. Transfer to bowl. Whisk in butter and both extracts. Cool slightly, then chill until cold, at least 1 hour. (Can be made 1 day ahead. Keep chilled.)
Place 1 slice of cake on each plate. Top each with ice cream, sauce and nuts.
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Source: Bon Appitit, Nov 1999, Flavors of the World
Submitted By: Marlen
POUND CAKE WITH VANILLA ICE CREAM AND APPLE CIDER SAUCE