Ingredients

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

Directions

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.