2 lg. cans pear halves (lites), drain & cut in 1" pieces
4 tbsp. cream
3 tbsp. pear brandy
1 tbsp. fresh lemon juice

Freeze pear pieces on wax paper-lined cookie sheet. Using food processor, chop frozen pears. Pulsating 1-2 minutes. Add cream, brandy and lemon juice, through feed tube. Process until smooth. Serve immediately or freeze. If you freeze it; let it stand several minutes; cut into 2 inch pieces and reprocess it.

CARAMEL SAUCE:

1 stick butter
2 c. dark brown sugar
2 c. cream

Melt butter in a saucepan. Add brown sugar and cream; cook. Stir until sauce boils and sugar dissolves. You can add nuts to butter to toast them. Serve at room temperature over ice cream.