- 1/3 cup Armagnac or brandy
- 1/4 cup white raisins
- 1/4 cup black currants, or black raisins
- 4 ounces goat cheese, at room temperature
- 2 tablespoons honey
- 1/2 teaspoon finely grated lemon peel
- 4 large Golden Delicious apples
- 3/4 cup apple cider
- 1 tablespoon sugar
- Finely chopped toasted walnuts
- Powdered sugar, garnish
- Preheat the oven to 350 degrees F.
- In a small saucepan, gently heat the Armagnac over medium heat. Place the raisins and currants in a bowl and cover with the warm Armagnac. Let sit until plumped, about 10 minutes. Drain, reserving the liquid.
- In a small bowl, mash the goat cheese, honey, lemon peel, and 2 teaspoons of the reserved Armagnac until smooth. Add the raisins and currants and mix until well blended. Refrigerate until slightly firm, about 20 minutes.
- Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact. Using a paring knife, peel the skin from the top inch of the apple. Stand in a baking dish.
- Divide the goat cheese mixture into 4 equal portions and stuff into the apples.
- In a bowl, whisk together the cider and sugar, and the remaining reserved Armagnac, (about 1/4 cup) if desired. Pour over the apples. Bake uncovered until the apples are tender, 45 to 40 minutes, basting every 10 to 15 minutes.
- Remove from the oven and let sit for 5 minutes.
- Place the apples on plates and spoon the pan juices over them. Sprinkle with the chopped nuts and powdered sugar and serve immediately.