Serves: 8-10
Prep: 20 mins

Ingredients
2 x 410g cans pear halves, drained
2 litres vanilla ice-cream
100g box meringues, chopped
Extra 410g can pear halves, sliced

Butterscotch Sauce
100g unsalted butter, chopped
1 cup dark brown sugar
300ml cream
1/4 cup brandy

1. Grease a 24cm-round cake pan. Line base and side with baking paper, extending paper 2cm above edge of pan.

2. Cut pears into 1cm pieces.

3. Combine slightly softened vanilla ice-cream, meringue and chopped pears in a large bowl. Spoon mix into prepared pan and level top with a spatula. Tap pan on bench to remove air bubbles. Freeze overnight, or until set.

4. To make butterscotch sauce, combine unsalted butter, brown sugar and cream in a medium saucepan. Stir over low heat until butter is melted and sugar is dissolved. Bring to a gentle simmer. Cook, stirring occasionally, for about 15 minutes, or until sauce thickens. Remove from heat. Stir in brandy. Cool to room temperature.

5. To serve, turn ice-cream cake out onto a decorative plate. Arrange drained extra pear halves over the top. Drizzle some butterscotch sauce over the top, then pour remaining sauce in separate jug and serve.

Tip: The butterscotch sauce can be served either warm or cold with the ice-cream cake.

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