Preheat the oven to 180°C (thermostat 6).
Wash the apples, then cut off the tops at about one-third of their height to create lids. Hollow out the bottom portion, leaving a thin base for stability. Replace the lids and arrange the apples in an earthenware dish.
Chop the prunes and almond paste into small pieces. Combine with the ground almonds. In a saucepan, melt the butter, add the prune mixture and heavy cream.
Simmer gently for 5 minutes, stirring occasionally.
Stuff the apples generously with the mixture. Bake for 30 minutes.
Meanwhile, mix the raw cider and maple syrup.
After 10 minutes of baking, baste the apples with the syrup mixture, repeating every few minutes until fully cooked.
Serve warm, accompanied by fresh cream.
