Core the apples from the top down and remove all the seeds.
In a small bowl combine the sugar, butter, flour, and vanilla. Mix to combine well, then add the almonds and stir well. Stuff the almond mixture into the cored apple and then press the remaining on to the top. Place the apples with the top up in an ovenproof baking dish. Add the apple cider to the pan and bake the apples in a 325 F oven for 15 to 20 minutes or until the top is crispy and the apple soft.
Remove from the oven and hold in a warm place.
Press the cream cheese through a wire sieve into a small bowl. Add the sugar, vanilla, vanilla bean if using, honey and lime juice and whisk to combine. While whisking constantly add the cream and bring the mixture to soft peaks. Store covered in the refrigerator until ready to serve.
To serve, place the apples in shallow bowls and pour some of the cider from the pan around. Pass the honey-vanilla cream on the side.
