In a mixing bowl, stir together raisins, pine nuts, orange zest, milk, egg yolks and egg until well blended.
Partially core apples to leave bottom for filling and place in a roasting pan just large enough to hold them. Pour wine into pan and pour sugar over apples into pan. Fill core holes with custard mix and place in oven. Cook 40 minutes, or until apples are tender. Remove pan from oven, carefully remove apples from pan and pour syrup into small pitcher. Serve warm or at room temperature with syrup on the side.
