Melt the butter in a skillet over medium heat. Add the sugar and stir with a wooden spoon until it dissolves. Continue to stir until the sugar starts to turn a caramel color, 4 to 6 minutes. Add the pears and a pinch of salt. Continue to cook, stirring, 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.
Yield: 8 servings