Wash, core and slice off apples tops. Arrange prepared apples in a large shallow dish. Rub tops with lemon to prevent from turning brown. Sprinkle sugar, fill each hole with one or two prunes. Season each apple with honey, and insert a small cinnamon stick. Shower apples with armagnac or calvados if desired. Sub with apple juice if you want to skip alcohol. Add the butter and bake.

This gourmet specialty can be found in fine épiceries or ordered online. Prepare a strong tea, add prunes and leave overnight in the refrigerator to macerate. Drain prunes, and save liquid. Meanwhile, gently heat up the Armagnac along with the sugar until melted. Add 3.3 ounces/100g tea to the alcohol-sugar. Place prunes in a jar, and pour over liquid which shall cover the prunes completely. Add more tea if needed. Leave to rest for at least a weeks before using. The longer prunes macerates the better.