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.
 

Source: http://www.nancys-kitchen.com