Crepes with Caramelized Pears and Dried Cherries

Place sugar in heavy 12-inch skillet and set over medium heat. Cook, without stirring, until sugar begins to melt; then stir until sugar is completely melted. Add pears (caramel will harden). Allow mixture to cook without stirring for 5 minutes. Cook until pears are crisp-tender, stirring occasionally, about 3 minutes longer. Using slotted spoon, transfer pears to medium bowl. Add apple cider, dried cherries, lemon juice and cinnamon stick to caramel mixture in skillet. Simmer until any hardened caramel has melted, about 15 minutes. Remove from heat, discard cinnamon stick. Stir in brandy.

Preheat oven to 350 degrees F. Lightly butter 13 x 10 x 2-inch baking dish. Spoon 3 tablespoons filling onto center of spotted side of 1 crepe. Spread filling to within 1 inch of edge of crepe. Roll crepe up from bottom. Place filled crepe, seam side down, in prepared dish. Repeat with remaining crepes and filling. Brush crepes lightly with melted butter. Cover dish with foil.

DO-AHEAD TIP: Crepes can be prepared 1 day ahead. Cover crepes and remaining sauce separately and chill.

Bake crepes, covered, until heated through, about 25 minutes. Rewarm sauce in heavy small saucepan over medium heat. Place 2 crepes on each of 8 dessert plates. Pour warm sauce over crepes. Serve with vanilla ice cream.