Heat oven to 180°C.

Wash the apples and cut the top with a knife. Set it aside. Core the apples.

Blend the almonds with the raisins. In a small saucepan add butter, orange juice, orange zest, cane sugar, raisins and almonds and stir over low heat until thoroughly mixed and caramel scented.

Fill the apples generously with the almond and raisin filling, then cover with the upper top of each apple, as if it were a hat.

Arrange the apples in a baking dish with an inch of water, drizzle with vinsanto and bake for about an hour, until soft and shiny.

Serve warm as they are or with a drizzle of maple syrup.