Recipe courtesy of Emeril Lagasse
40 min
20 min
20 min
8 servings


  • 3 tablespoons butter
  • 1 cup sugar
  • 2 pounds cooking pears, cored and sliced 1/4-inch thick
  • Splash Poire William Brandy
  • 16 slices pound cake (1/4-inch thick)
  • 8 scoops of ice cream
  • 1 cup spiced or candied pecans
  • 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.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.


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