Put almonds and walnuts in a skillet and toast them over low heat, until they are slightly brown. Turn the heat off and transfer them to a bowl. Add prunes, ground cinnamon, allspice, honey and lemon juice to the bowl and mix well.
Slice off the top of each apple, just below the stems (leave the stems on) and set aside. Remove the core of each apple with a wide corer or a paring knife.
Stuff each apple with the prune mixture and put the apple tops back on.
Place the apples in a cake pan and cover with aluminum foil.
Bake for 25 minutes and remove the foil. Bake for an additional 10-20 minutes, until golden brown and soft.
Turn the heat off and place the apples on a serving plate. Stick a cinnamon stick inside the apples and sprinkle the top with confectionary sugar and serve.
This French Stuffed Baked Apple recipe will keep refrigerated for up to 1 day.