Perhaps? I know pan-fried is one of those trite restaurant terms, but you do see it an awful lot. I suppose sautéed would be another alternative...

See:

Restaurant DetailsPan-fried blackberry with almond biscuit and apple sorbet £6.50 Grand Marnier soufflé with an orange and passion fruit compote £8.50 ...
www.goingouttoday.co.uk/restaurants/Restaurant.aspx?

Hello,

These are blackberries sautéed in a pan and then served with ice cream.

glace de lait = ice cream (made with milk) as opposed to sorbet

I hope this helps.

I simply wanted to add that, literally speaking, a 'poêlée' [noun] is normally used to mean a 'stir fry' — it is not actually 'mûres poêlées' (which is the usual version for 'pan-fried')

However, I do rather feel that Claire's and Alison's versions are more appropriate here.

I would deprecate any attempt to use 'sauté' — even though the term is indeed very frequently used incorrectly like this in EN, it is a nonsense to perpetuate the 'error' by seeking to 'translate' one FR cooking technique using a different FR word that applies to a different technique!

For the record, even NS OED gives the 'EN' meaning of 'sauté': to shallow fry quickly (I paraphrase), which is not the same as the true, technical meaning in FR cuisine.

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Note added at 15 hrs (2007-04-25 13:07:57 GMT)
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In response to your added note, Rita:

'pan-fried' is quite a fashionable word, and as such, likely to be applied to apparently incongruous dishes, like desserts.

I'd be quite interested to know where you got your original idea of 'pot' from? I wouldn't a priori expect it to be any form of pot, what I had in mind was much more like the flambéed cherries served with ice-cream that I am alas all too partial to!

Regarding 'dairy ice-cream' — I agree that it does rather feel like redundancy, and you may consider it is unnecessary. However, on a technical level (and in the UK at least), 'dairy ice-cream' does have a quite specific legal meaning in terms of food labelling. You most certainly CAN have 'non-dairy' ice-cream (contains non-milk fat), and the fact that is states 'dairy' means it must contain a certain minimum proportion of real dairy produce. Cf. the brand Walls in the UK, who often used to market their "Real Dairy Ice-cream"

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Note added at 15 hrs (2007-04-25 13:10:23 GMT)
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However, I have to add that I don't think the intended implication of the 'lait' in the original text is at all meant to be the same; I think we've all just be struggling to find some way of rendering it that wouldn't sound superfluous in EN. Remember that FR needs to put it in, in order to differentiate between an 'ice-cream' and a 'water-ice' — we are of course freed from the same constraint in EN.

Don't like to be a party pooper I can see possible problems with mûres as well as the other considerations. I know it's more likely to be blackberries but mulberries are lovely too and we owe them a mention at the very least.

Mulberries look somewhat like blackberries in size and shape. When fully ripe, their flavor is ... mûrier, mûre, lie-de-vin. Deutsch (German) n. - Maulbeere ... (translations at bottom of page)
www.answers.com/topic/mulberry

Ice-cream and milk ice - Determination of total solids content ...
- [ Traduire cette page ]
ISO 3728|IDF 70:2004 specifies a reference method for the determination.
webstore.ansi.org/ansidocstore/product.asp?

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Note added at 23 hrs (2007-04-25 20:49:22 GMT) Post-grading
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Just to anticipate Tony's expected remark - I searched for sautéed strawberries (being the most common soft fruit and the softest too) and there are many hits. Lots are of doubtful origin (blogs, forums etc) but these are posh joints:

White Chocolate and Pineapple Mille-feuilles with Pineapple and sautéed Strawberries. More information: Aire de Mar Restaurant - Eurostars Grand Marina ...
eurostarshotels.net/en/press-room-13.html

Sauteed Strawberries in a Cabernet Sauvignon sauce & fresh ground pepper. Served over French Vanilla Ice Cream. Rustic Pear Almond Tart ...
www.fishbowlrestaurant.com/menu.html