Cut dried apricots in half, then each half into thirds.

Put apricot pieces, wine and sugar in a small saucepan.

Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.

Add raisins and continue to simmer for another 5 minutes.

Remove from heat and stir in butter until melted.

Stir in lemon zest and cashews and cool completely.

Peel and core the apples, then cut in half lengthwise.

Rub each apple half with lemon juice to discourage discoloration.

Place apples, rounded side down, in a glass baking dish.

Evenly distribute apricot filling amongst the 6 apple halves, mounding slightly at the middle.

Preheat oven to 350°F (175°C).

In a small saucepan, bring all the honey syrup ingredients, plus any remaining lemon juice, to a boil.

Boil rapidly for 5 minutes to thicken syrup slightly, being careful not to let the mixture boil over.

Remove from heat and spoon over apples.

Bake apples until tender when pierced with a sharp knife, about 45-55 minutes, basting 3-4 times.

Allow to cool 20 minutes before serving.

Serve with creme fraiche, thick Greek yogurt, or sour cream.