you can use pure cream for anything you can use any other cream for...

The easiest would be a pasta sauce....
Quiches too...about 1 part egg to 2 parts cream

Garlic sauce is a good one on your steak or seafood - fairly hot pan, oil, garlic...stir (dont let it brown) splash of white wine or lemon juice, let that burn off a little pour in your cream, bring to the boil and reduce until thick.
Add a 1/4 teaspoon of dijon mustard and a handful of chopped chives, dill, or finely chopped parsley.
yummo!