Tufahije - stuffed apples

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In a pot large enough to fit all 4 apples pour in the water, lemon juice, and add the granulated sugar. Cook on medium-low heat until the sugar melts completely is the water starts to lightly boil. If it achieves a rapid boil reduce the heat so it is simmering.

While the water and sugar are heating up, peel and core your apples. Make sure no seeds remain inside and widen the middle to ensure a generous amount of filling will fit inside each apple.

When the water comes to a boil, arrange the peeled apples inside the pot right side up. Poach them until the bottom starts to soften, then flip them upside down so the firm, top portion, is now in the liquid. Cook the apples until they soften just slightly, about 20 minutes or so. They should have a u0022giveu0022 when you squeeze the sides in gently but should not be too soft where they are falling apart.

Once the apples have slightly softened, remove them from the pot onto a plate. Set aside and turn off the heat. Do not discard the syrup. Allow to cool completely and then chill until ready to serve dessert.

Allow the apples to cool slightly and then cover with plastic wrap and refrigerate for 20-30 minutes until chilled completely.

Once the apples are chilled, combine the Plazma biscuits, walnuts, and vanilla sugar in a bowl. Heat the milk until boiling and then pour over the biscuit and walnut mixture. Stir to combine. The filling should be the consistency of wet sand, damp but not runny. If your filling is runny, add additional biscuits or walnuts.

Next, stuff each apple with the prepared filling and refrigerate until ready to serve.

Serve each apple in a small bowl. Ladle a spoonful or two of syrup over the top, and top with whipped cream. Sprinkle ground walnuts lightly over the top and enjoy cold.