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1
Preheat the oven to 350 degrees F.
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2
In a small saucepan, gently heat the Armagnac over medium heat.
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3
Place the raisins and currants in a bowl and cover with the warm Armagnac.
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4
Let sit until plumped, about 10 minutes.
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5
Drain, reserving the liquid.
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6
In a small bowl, mash the goat cheese, honey, lemon peel, and 2 teaspoons of the reserved Armagnac until smooth.
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7
Add the raisins and currants and mix until well blended.
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8
Refrigerate until slightly firm, about 20 minutes.
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9
Using an apple corer and small melon baller, scoop out the stems, cores, and seeds from the apples, leaving the bottoms intact.
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10
Using a paring knife, peel the skin from the top inch of the apple.
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11
Stand in a baking dish.
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12
Divide the goat cheese mixture into 4 equal portions and stuff into the apples.
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13
In a bowl, whisk together the cider and sugar, and the remaining reserved Armagnac, (about 1/4 cup) if desired.
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14
Pour over the apples.
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15
Bake uncovered until the apples are tender, 45 to 40 minutes, basting every 10 to 15 minutes.
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16
Remove from the oven and let sit for 5 minutes.
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17
Place the apples on plates and spoon the pan juices over them.
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18
Sprinkle with the chopped nuts and powdered sugar and serve immediately.
