http://www.foodnetwork.com/food/reci..._17272,00.html

Cranberry Sauce over Pound Cake a la Mode

1 tablespoon butter
2 medium apples, peeled and chunked, such as McIntosh
1 medium Bosc pear, peeled and chunked
1 tablespoon brown sugar
1 teaspoon lemon juice
1/8 teaspoon ground nutmeg
1 cup apple cider
1/2 to 2/3 cup prepared whole berry cranberry or cranberry-orange sauce
4 (1-inch) slices packaged pound cake
1 pint French vanilla ice cream

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. 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.


If you make cranberry sauce at the holidays, you use a whole bag of
berries that yields a quart of sauce. If you have less than 12 at your
table, chances are you are left with at least 2 cups of your sauce. This
recipe provides a new use for that leftover sauce. It can also be used
"the morning after" for topping buckwheat pancakes or waffles.