Apple-Blueberry Cream Puff Sundaes

Ingredients

• 24 ounce escalloped apples frozen
• 2 cups blueberries fresh thawed
• 6 tablespoons butter 
• 3 large eggs 
• 0.8 cup flour all-purpose
• 1 tablespoon juice of lemon 
• 7 servings garnish: mint sprigs fresh
• 0.3 teaspoon salt 
• 1  half-gallon vanilla ice cream 
• 0.8 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• wooden spoon
• microwave

Directions

1. Bring 3/4 cup water and butter to a boil in a large saucepan; reduce heat to low.
2. Add flour and salt; beat with a wooden spoon until mixture leaves sides of pan.
3. Remove from heat; cool slightly.
4. Add eggs, 1 at a time, beating until smooth. Drop batter by 2 rounded tablespoonfuls 3 inches apart on lightly greased baking sheets.
5. Bake at 450 for 10 minutes; reduce temperature to 325, and bake 15 more minutes or until golden.
6. Pierce cream puffs with a fork to let steam escape, and cool.
7. Thaw escalloped apples in microwave at MEDIUM (50% power) 6 to 7 minutes. Stir together apples, blueberries, and lemon juice.
8. Split cream puffs in half; fill with ice cream, top with apple mixture, and replace pastry top.
9. Garnish, if desired.