Apple-Pear Sundaes with Cinnamon-Sugar Puff Pastry Dippers


1 lb. Jonagold apples, peeled and chopped
1 lb. Granny Smith apples, peeled and chopped
1 lb. Anjou pears, peeled and chopped
¾ cup water
½ cup granulated sugar
1/3 cup dark brown sugar
1 Tbs. fresh lemon juice
1 tsp. fresh lemon zest
1 cinnamon stick
Pinch of kosher salt
1 sheet frozen puff pastry, thawed
½ cup sugar mixed with 1 tsp. cinnamon
½ cup unsalted butter, melted
Vanilla ice cream


Combine apples, pears, water, sugars, lemon juice, zest, cinnamon stick and salt in 4-6 quart slow cooker; cover. Cook on high heat setting for 4-5 hours or on low heat setting for 5-6 hours, until fruit is fork-tender. Using a potato masher, crush fruit to chunky consistency.

To make dippers, preheat oven 375 degrees F. Place puff pastry sheet onto lightly floured work surface; unfold and cut along folds into thirds, then cut each third into 1 inch strips. Place puff pastry strips onto parchment-lined baking sheet; using a pastry brush, brush with melted butter then sprinkle with cinnamon-sugar mixture. Bake, uncovered, for 15-20 minutes, or until puffed and golden brown; cool.

Serve warm apple-pear sauce over vanilla ice cream with dippers on the side. Enjoy! Chef Alli