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1. In an enameled, stainless-steel or ovenproof glass bowl, combine the wine, sugar and prunes.
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2. Marinate the prunes in this mixture for at least 6 hours, then preheat the oven to 350°. Bake the prunes in their bowl, uncovered, for about 30 minutes, or until they are tender but not falling apart.
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3. Meanwhile, prepare the poached apples. Pare the apples and cut them in half vertically. Scoop out the cores as neatly as possible with a small, sharp knife. In a 2- to 3-quart enameled or stainless-steel saucepan, combine the sugar and water, bring to a boil, and boil steadily for 2 or 3 minutes.
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4. Then lower the heat and add the apple halves, 8 at a time. Simmer for 10 minutes, until they are tender but not too soft.
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5. Transfer the poached apples to a heated platter with a slotted spoon and poach the remaining apples. Drain the baked prunes of all of their liquid and place 1 prune in each apple half.
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6. To prepare these in advance, cover with plastic wrap and refrigerate. Just before serving, place the prune-filled apples on a lightly buttered cookie sheet, cover with foil and bake 10 minutes in a preheated 400° oven.
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7. Serve with roast goose, or duck, as part of the traditional Danish Christmas dinner.
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