- 2 lbs. of your favorite ripened pears, peeled, cored and sliced
- 2/3 cup water
- ½ cup granulated sugar
- 1/3 cup dark brown sugar
- 1 Tbsp. 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 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° 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.
Provided in partnership with From the Land of Kansas.