1 cup sugar
1 Apple Pear; peeled, cored, and finely diced
In a large pot over medium heat, whisk the sugar and water together until boiling.
Stop stirring, and continue boiling until it becomes a light amber color. Watch it carefully at this stage, as it will darken quickly.
Over low heat, whisk in the butter cubes until melted. The mixture will foam.
Remove from heat once the butter has melted and whisk in the heavy cream. It will foam when added.
Then stir in the vanilla, and finally the sea salt.
The sauce will thicken as it cools. Store in a glass jar, as you will have more than needed for this recipe.
(Try drizzled over ice cream or brownies – yum!) Keep the extra sauce refrigerated.
Prepare the Salted Caramel Sauce as directed above.
Prepare the Puff Pastry Shells as directed on the box and set aside.
In a bowl, toss together the diced Apple Pears, sugar and cinnamon, to coat.
Heat the seasoned Apple Pears in a large sauté pan, over medium heat. This should take about 10-15 minutes.
Remove from heat and add 2 Tablespoons of the Salted Caramel Sauce. Stir or toss to coat, then spoon the mixture into the waiting puff pastry shells.
Just before serving, drizzle the puffs with the Salted Carmel Sauce.
Can be served warm or cooled, à la carte or à la mode.