Pour hot caramel evenly into 4 5-inch round pans and allow to cool. In a bowl mix the apples, plums, sugar, mint and vanilla seeds. Place the fruit evenly on the cold caramel in the pans and cover each with a piece of puff pastry. Chill and store. When ready to serve place in an oven preheated to 425°F for approximately 10 to 15 minutes. Once baked, turn over onto to a plate and serve.
Recipe by Jason Parsons, Executive Chef, Peller Estates