Flambed Pears

• 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

1. In a large saute pan, over medium heat, melt the butter.
2. Add the sugar.
3. Using a wooden spoon, stir the sugar until it dissolves.
4. Continue to stir until the sugar starts to turn a caramel color, about 4 to 6 minutes.
5. Add the pears and a pinch of salt.
6. Continue to saute for 4 minutes.
7. Remove the pan from the heat and carefully add the brandy.
8. Place the pan back over the heat and with an electric kitchen torch, flame the pears.
9. Shake the pan back and fourth several times until the flame dies out.
10. Place a scoop of ice cream between two slices of the pound cake, forming a sandwich.
11. To serve, place the ice cream sandwiches in the center of each serving plate.
12. Spoon the pears over the sandwiches.
13. Garnish with the pecans and sugar.
14. Propane Gas Torch Warning: Propane gas torches are highly flammable and should be kept away from heat or flame, and should not be exposed to prolonged sunlight.
15. Propane gas torches should only be used in well-ventilated areas.
16. When lighting a propane gas torch, place the torch on a flat, steady surface, facing away from you.
17. Light the match or lighter and then open the gas valve.
18. Light the gas jet, and blow out the match.
19. Always turn off the burner valve to "finger tight" when finished using the torch.
20. Children should never use a propane gas torch without adult supervision.

butter, sugar, cooking pears, brandy, cake, cream, pecans, confectioners

Taken from www.foodnetwork.com/recipes/emeril-lagasse/flambed-pears-recipe.html (may not work)