Preheat oven to 400°.
To prepare apples, line a jelly-roll pan with foil. Coat with cooking spray.
Combine brown sugar and next 5 ingredients (through apples) in a large bowl; toss to coat. Place the apples in a single layer on baking sheet; top with 1 tablespoon butter pieces. Bake at 400° for 15 minutes. Turn slices over; bake an additional 20 minutes or until lightly browned, stirring occasionally.
To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves. Cover, increase heat to medium, and boil 30 seconds. Uncover and boil 3 minutes or until golden (do not stir). Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
To serve, spoon 1/4 cup ice cream into each of 8 small bowls. Top each serving with about 3/4 cup roasted apples and 1 tablespoon sauce.