In a small saucepan heat the butter over medium heat. When the butter is frothing and bubbly, turn heat to low, halve a 2-inch segment of vanilla bean and scrape the beans into the butter, then add 4 cloves and 8 sage leaves. Heat for five minutes, stirring occasionally, then off the heat and set aside to steep. Strain the infused butter.

While your butter is infusing, peel, core and halve lengthwise the apples.

Preheat the oven to 400F. Pour the butter into a cold large skillet. Make sure to cover the bottom and sides of the skillet. Sprinkle the sugar on the top and shake to ensure it is evenly distributed. Arrange the apples standing on their sides, in concentric circles, embedding them in the butter/sugar mix. Pack the apples in as tight as you can.

Turn the burner on med-high and cook the apples. It will take 10 to 20 minutes. I like to turn them halfway if the piece are still solid. As the apples cook, the sugar will turn to a caramel as well. Keep an eye on the pan, ideally, you want a rich deep toffee color.

Roll out the puff pastry into a disc 1 inch wider than the rim of the pan. When the apples are ready, drop the disc of pastry onto the apples and let the edges hang over the sides of the pan. Place the pan in a preheated oven and bake for fifteen minutes, or until the pastry is nicely browned.

Remove from oven and let it rest for 5 minutes. Then place an inverted plate, slightly bigger than the pan, over the top. Hold with one hand firmly the plate and grip the handle with a cloth firmly with the other hand. Quickly flip the skillet over so the plate is underneath. Lower the plate and pan onto a steady surface, pause a moment, and then lift off the pan. Serve warm.