1) Prepare a baking sheet with parchment paper. Preheat an oven to 375ºF.

2) Peel apples, cut in half, and core out the middle using a spoon or melon baller.

3) Pour sugar into a thin layer in a saucepan and heat until all granules are melted. Add in butter and sage and whisk vigorously until smooth. Cook for another 2 minutes until light amber.

4) Place apples, flat side down, into the caramel and cook for 5 minutes before flipping and cooking for another 3 minutes.

5) Remove apples from the pan and place on a clean plate to cool. Pour remaining caramel into a heatproof bowl and reserve.

6) Once apples are cooled, roll out puff pastry to 5mm and punch out into 4 4.5 inch circles.

7) Place apples onto the prepared baking sheet, flat side down, and wrap the puff pastry discs over top, folding the edges slightly over. Pour 1/2 of reserved caramel between the pastries on the sheet pan.

8) Bake at 375ºF for 30 minutes until golden brown and flakey. Remove from oven and let cool for 10 minutes before flipping over, exposing the apple.

9) Let cool until eatable and top with vanilla ice cream and remaining caramel.