Soak raisins in a baking bowl with amaretto and white wine. Mix egg yolks, powdered sugar, scraped vanilla pulp, lemon zest and cinnamon until creamy, then stir into the curd together with the drained raisins. Hollow out the apple with a teaspoon and fill in the curd mixture. Place the apple in an ovenproof dish. Add the soaking liquid of the raisins and bake everything together in the oven at 180 °C for 40 minutes (gas 2-3, convection oven 40 minutes at 175 °C).
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