Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 2 tablespoons 30ml Apples, such as McIntosh - peeled, chunked (medium)

  3. 1 tablespoon 15ml Bosc pear - peeled, chunked (medium)

  4. 1 tablespoon 15ml Brown sugar

  5. 1 teaspoon 5ml Lemon juice

  6. 1/8 teaspoon 0.6ml Ground nutmeg

  7. 1 cup 237ml Apple cider

  8. 1/2 cup 46g / 1.6oz Prepared whole berry cranberry or Cranberry-orange sauce - (to 2/3 cup)

  9. 4 Packaged pound cake,

  10. 1" thick

  11. 1 French vanilla ice cream

Instructions Jump to Ingredients ↑

  1. Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot.

  2. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream.

  3. This recipe yields 4 servings.


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