Preheat oven to 350°.
Lightly oil a 9-inch round or 8-inch square baking pan.
Cut a thin slice from the bottom of each apple so that apples will stand upright. Using an apple corer, melon baller or a spoon, scoop out core of each apple. Make a 1-inch wide hollow center but leave bottom of apple intact.
Arrange apples, hollowed side up, in the baking pan. Put 2 tbsp of dried fruit into each cored-out apple.
Pour apple juice or cider around apples in dish. Drizzle honey over dried fruit filling and apples. Sprinkle cinnamon evenly over the tops of the apples.
Bake apples, uncovered, until tender, basting occasionally with pan juices, about 45 minutes. Serve warm, spooning pan juices over.
Tip: For the stuffing, try one type of dried fruit, or any combination of raisins, dried cranberries, cherries, apricots, dates, figs or prunes. Coarsely chop larger pieces. Smaller fruits such as raisins and cranberries may be left whole.