Use different kinds of baking apples to find your favorite flavor combo. Try Honeycrisp or EverCrisp to name a few!
Bring cider to a boil. Add dried fruit and mix well. Let stand for 30 minutes to plump dried fruit. Heat over to 350F.
Cut around stem of each apple and remove stem with a small chunk of apple attached. Set aside. Using a melon baller, scoop out apple core, leaving a shell about ½ inch thick. Do not puncture base. Stand apples in a baking sheet that is small enough to keep them upright.
Drain dried fruit from cider mixture using a high mesh strainer, pouring cider around the apples in pan. Set aside.
In a separate bowl, add dried fruit, granola, cinnamon, and almonds, stirring to combine. Spoon mixture into apples, using all of the mixture. Cut a piece of foil into quarters and tent each apple with a piece of foil. Bake until knife pierces apple bottom and sides but retains its shape, about 35-40 minutes. Remove from oven and take off foil. Let cool for 20 minutes. Arrange apples onto a serving dish and discard juices.
In a saucepan, heat up maple syrup, apple concentrate and brandy to a boil. Simmer until liquid is reduced by a third, around 8-10 minutes. Spoon glaze over apples and place the stems on top of the filling for display. Serve warm or at room temperature.