Tufahije | Bosnian Poached Apples Stuffed with Walnuts

Peel the apples and remove the stems. Use an apple corer or small spoon to remove the core from the top, without piercing the bottom; you are making a well for the filling. Immediately place the peeled apples in lemon water to keep them from browning.

Carefully lower the apples into the syrup and place an inverted plate over them to keep them submerged. Reduce the heat and cook at a gentle simmer, with only a slight tremble on the surface. They are ready when a skewer slides in easily but the apples still hold their shape; if the skins begin to split, they have cooked too long. Remove the apples with a slotted spoon.

Coarsely grind the walnuts in a food processor; do not turn them into powder, as the filling should have some texture. Mix with the granulated sugar, water, and cinnamon to make a paste that clumps when pressed in your palm. If it seems dry, add 10 ml more water.

Fill the wells of the cooled apples with a generous mound of walnut paste and press it down with the back of a spoon. Place each apple in a serving bowl and drizzle two or three spoonfuls of cold syrup over it. Top with a dollop of kaymak (Turkish clotted cream) and half a walnut, then refrigerate until serving.