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I had  some apples and pears lying around and frozen puff pastry in the freezer.
So, how about this quick and easy dessert or snack, served with crème chantilly or vanilla ice cream (or both)  🙂
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Hollow out the apples so that there is a shell of about 1/3rd ” thickness.  Saute the peeled, diced pears in butter, add sugar and let lightly caramelize. Flambe with cognac and add a dash of  vanilla. Brush outside of apples with egg wash (so that puff pastry adheres). Fill pears into hollow apples, cover with puff pastry lattice, brush with egg wash and bake at 375 F. Bake until apples are soft but not falling apart.

Bon Appetit !   Life is Good !
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