Peel the apples, remove the core and cut into wedges. Cook in pan with the butter and raisins to soften before adding in the stock syrup and cook for a further 3 minutes, or until the syrup has reduced by half. Add the halva and amaretto and remove the pan off the heat. Pour the stewed apples into an earthenware dish and cover the top with the biscuit crumbs. Bake for just 2 minutes in the oven, or until the crust turns golden brown and serve.