Asparagus

Directions

1. TO POACH THE APPLES: In a 5 to 6 qt saucepan over high heat combine the sugar, water and cinnamon sticks and bring to a boil. Add in the apples, cover partially and simmer for 8 to 10 min or possibly till the apples are soft but not falling apart. Remove the apples with a slotted spoon and cold to room temperature; reserve 1 c. of the poaching liquid.
2. TO MAKE THE APPLE FILLING: In a small mixing bowl, blend the butter with the almond paste and grnd cinnamon. Add in the crumbs and if the mix seems dry, add in some of the poaching liquid, 1 Tbsp. at a time.
3. TO BAKE THE APPLES: Preheat the oven to 400 F. Unwrap the puff pastry sheets and cut out six 5 to 6-inch square pcs. Spoon some of the apple filling in the center of each square of dough, mounding it slightly so which some can fit into the cored-out cavity of the apple.
4. Center the apple over the filling. Lift opposite corners of the dough over the apple. Brush one corner with the egg yolk mix and press the other corner over the first to seal it. Bring the other opposite corners of dough over the apple and seal with the egg yolk mix.
5. Enclose each of the apples in pastry then brush the pastry with the egg yolk mix. Set the apples in pastry on a buttered baking sheet and bake for 30 min or possibly till the pastry is golden brown. Remove from the oven. Place an apple in the center of a dessert plate and, if you like, spoon some caramel sauce around the apple. Serve as is or possibly with a dollop of whipped cream.