The rich, creamy sauce is also delicious on crisps, puddings and cobblers.

Makes 4 servings.

INGREDIENTS

  • 3cups apple cider
  • 1cup whipping cream
  • 2tablespoons (1/4 stick) unsalted butter, cut into small pieces
  • 1/4teaspoon vanilla extract
  • 2drops lemon extract4slices purchased pound cake
  • 1pint vanilla ice cream
  • 1/2cup walnuts, toasted, chopped

    DIRECTIONS

    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.