Your choice of pastry; either puff, cake, croissant or biscuit.
Place skillet over medium to high heat. Add butter and sugar and stir until melted.
Add remaining ingredients and turn heat down. Bring to boil and add fresh fruit.
Finish by cooking for about 2 minutes or until lightly tender.
Plating: Horizontally split pastry of your choice in half. Place the bottom half
of pastry on a plate. Set ice cream on pastry. Place the other half of pastry on
top of ice cream. Spoon the carameled fruit around pastry. Finish by adding a rosette
of whipped cream. Garnish with sliced apple fan.
Source: Chef Hector Angeles, Casa Del Lago, Dallas, Texas