3 c Apple cider
1 c Whipping cream
2 tb Unsalted butter; cut into
-small
; pieces (1/4 stick)
1/4 ts Vanilla extract
2 dr Lemon extract
4 sl Purchased pound cake
1 pt Vanilla ice cream
1/2 c 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.
Makes 4 servings.
Yields
1 servings