Combine the raisins and Calvados. Set aside to macerate for at least 30 minutes.
Peel and core the apples and cut them into quarters. Cook in the poaching syrup until soft. Drain, reserving ½cup (120ml) liquid. Use the remainder for cake syrup. Chop the apples into small pieces.
Combine the apples, half of the sugar, the reserved poaching liquid, and the lemon juice in a saucepan. Cook over medium heat until the apples start to fall apart. Mix the cinnamon with the remaining sugar and add this to the apple mixture. Continue cooking over low heat until the mixture is reduced to a pastelike consistency. Don’t overreduce, however; there should still be a few chunks of apple left. Remove from the heat and stir in the raisin and Calvados mixture.