Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Butter |
| 1 cup | Sugar |
| 2 pounds | Cooking pears; cored, and |
| \N \N | Sliced 1/4\" thick |
| 1 pinch | Salt |
| \N \N | Splash of Pear William Brandy |
| 16 slices | Cake; pound - (1/4\" thick) |
| 8 \N | Scoops Ice cream |
| 1 cup | Spiced or candied pecan pieces |
| \N \N | Confectioners' Sugar |
In a large saute pan, over medium heat, melt the butter. Add the sugar.
Using a wooden spoon, stir the sugar until it dissolves. Continue to stir until the sugar starts to turn a caramel color, about 4 to 6 minutes. Add the pears and a pinch of salt. Continue to saute for 4 minutes. Remove the pan from the heat and carefully add the brandy. Place the pan back over the heat and with an electric kitchen torch, flame the pears. Shake the pan back and fourth several times until the flame dies out. Place a scoop of ice cream between two slices of the pound cake, forming a sandwich. To serve, place the ice cream sandwiches in the center of each serving plate.
Spoon the pears over the sandwiches. Garnish with the pecans and sugar.
This recipe yields 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B79)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
02-10-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.