Stew one pound of pared and cored apples in a syrup made by dissolving half a pound of sugar in a pint of water. Be very careful that they do not break. Now line a dish with puff paste and arrange the apples inside, filling the center of each with orange marmalade. Sprinkle with a little chopped citron peel and then pour over them the syrup in which they have been cooked, previously reduced by boiling down with a little essence of vanilla. Now lay strips of puff paste over the apples, bake till the paste is done, and serve cold with whipped cream.