1. Pour 2 tablespoons syrup into bottom of chilled bowl or stemmed dessert glass. Top with ice cream; drizzle with caramel topping.
2. Place pear half on caramel; sprinkle with cinnamon sugar. Drizzle with additional 1/3 cup syrup. Garnish with whipped cream rosettes and toasted pecans.
*To toast pecans: Heat oven to 350°F. Place pecans in single layer in shallow baking pan. Bake 7 to 8 minutes, stirring occasionally, until light brown. Cool completely.