To prepare in 9-inch cake pan with 2-inch sides: Reduce cider as directed in large skillet. Stir in 1/2 cup sugar; cook on medium heat 5 minutes or until golden brown. Stir in 1/2 cup (1 stick) butter and 4 teaspoons molasses until well blended. Add 3 apples, peeled, cored and halved; cook and stir 5 minutes. Pour caramel and apples into cake pan. Arrange apples in single layer with cut sides up. Sprinkle with rubbed sage. Place puff pastry over apples, carefully tucking sides in. Place in preheated 375°F oven. Reduce oven temperature to 350°F. Bake 45 to 50 minutes or until puff pastry is golden brown. Continue as directed.
Fried Sage Leaves: Heat 1/2 cup vegetable oil in small saucepan on medium-high heat. Fry 4 to 6 sage leaves at a time for 3 seconds or until crisp. Drain on paper towels.