Ingredients
1/2 cup chopped pecans1-1/2 teaspoons butter1 cup packed brown sugar1 cup heavy whipping cream1 prepared angel food cake (8 to 10 ounces), cut into 12 slices6 cups vanilla ice cream3 cans (15-1/4 ounces each) pear halves, drained
Preparation
In a small skillet, saute pecans in butter until toasted; set aside. In a small saucepan, combine brown sugar and cream. Bring to a boil; cook and stir for 3 minutes.
Place cake slices on individual dessert plates. Top with ice cream and pears. Drizzle with cream mixture; sprinkle with reserved pecans.
