Tufahije – Syrup-Poached Apples with Walnuts and Whipped Cream

Wash the apples and peel them thinly. Working from the stem end, use a teaspoon or melon baller to hollow out a cavity about 3 cm wide, removing the seeds and tough core. Leave about 1 cm of flesh at the bottom and thick walls; do not pierce all the way through the apples. Brush the peeled fruit and the insides of the cavities with 5 ml lemon juice. Discard the peels and removed cores.

In a pot about 20 cm wide that holds the 4 apples in one layer, bring 500 ml water, the white sugar, vanilla sugar and remaining 15 ml lemon juice to a boil. Stir until the sugar dissolves, then simmer gently for 3 minutes. Stand the apples with the openings facing up; the syrup should reach roughly halfway up them. Lower the heat and cook without a lid at a gentle simmer for about 8–12 minutes. After about 4–5 minutes, carefully turn each apple with two spoons so the upper part heats through too. Start checking after 8 minutes: a thin knife should enter the flesh with slight resistance, and the fruit should remain whole. Remove ready apples one at a time; if any are still firm, cook them a little longer. Do not wait until they begin to split or fall apart.

Lift out the apples with a slotted spoon, let them drain and stand them with the openings facing up on a large plate. Measure out 45 ml hot syrup for the filling and 120 ml into a separate container for serving. Discard the remaining syrup. Mix the finely ground walnuts with the powdered sugar and all 45 ml reserved syrup to make a moist, firm filling. Cool the apples, filling and serving syrup for about 30 minutes, until they stop steaming and are no warmer than lukewarm.

Divide all the filling among the 4 apples. Spoon it into the cavities and press lightly; shape the remaining filling into a small mound on each fruit, without forcing the walls apart. Transfer to 4 dessert bowls. Discard the liquid left on the large plate. Cover and refrigerate for at least 90 minutes, until the apples and filling are completely cold, including in the center. Refrigerate the reserved 120 ml syrup too. Chill longer if needed.

Just before serving, whip the cold cream until fluffy and able to hold soft peaks. Pour 30 ml cold syrup into each bowl. Divide all the whipped cream among the 4 apples, spooning or piping it onto the walnut filling. Serve cold, with 1 apple per serving; do not put the cream on warm fruit.