Peel pears and cut into 1/2-inch cubes

Combine cranberries and brandy

Melt butter in a large nonstick skillet over medium high heat

Add brown sugar and cook until bubbly

Add pears and a pinch of salt

Cook and stir until pears are tender but not mushy

Add cranberries and brandy and keep cooking until syrupy

Stir in lemon juice and cool completely. Preheat oven to 425 degrees

Cut each sheet of puff pastry into four equal squares

Divide filling among the 8 pastry squares and fold over to form a triangle, pressing edges together and using a fork to crimp

Transfer to a parchment lined baking sheet and brush with cream and sprinkle with sugar

Bake until deep golden brown, 18 to 22 minutes

Cool a few minutes before serving drizzled with caramel sauce and topped with ice cream.