| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 55 min |
| Yield: | 8 servings |
Ingredients
- 3/4 cup sugar
- 4 ounces (1 stick) unsalted butter
- 1/2 teaspoon vanilla extract
- 4 Honeycrisp apples, cored and quartered
- 4 Bartlett pears, cored and halved
- 3/4 cup raw macadamia nuts, toasted and crushed
- 12 ounces puff pastry
- All-purpose flour, for dusting
- Sweetened whipped cream, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Heat the sugar and 1/2 cup water in a 10-inch cast-iron skillet with a handle over medium heat. Cook, swirling the skillet as needed to even out the color, until it is evenly very light amber, about 10 minutes. Add the butter and 1/4 teaspoon vanilla and stir to combine, allowing the butter to melt. Carefully add the apples and pears, cut-side down. Finish with the remaining 1/4 teaspoon vanilla extract. Cook the apples and pears for 12 minutes, then add the nuts, gently nestling the nuts with the fruit.
- Roll out the puff pastry on a lightly floured surface into a 10-inch round, then prick with a fork and lay on top of fruit. Transfer the skillet to the oven and bake until the puff pastry is golden, 45 to 50 minutes.
- Remove and let cool for 15 minutes, then place a plate over the puff pastry and carefully flip the skillet over (use heatproof gloves). Let rest for 5 minutes, then lift the skillet off.
- Spoon into shallow dishes and garnish with whipped cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 643 |
| Total Fat | 41 g |
| Saturated Fat | 15 g |
| Carbohydrates | 68 g |
| Dietary Fiber | 7 g |
| Sugar | 38 g |
| Protein | 5 g |
| Cholesterol | 42 mg |
| Sodium | 113 mg |
Reviews
Added Asian Pear and Cayenne Pepper to the roasted macadamia nuts, just to give it a Wow factor.