Tufahija Bosnian Poached Stuffed Apples Recipes

VEGAN TUFAHIJE RECIPE (BOSNIAN WALNUT STUFFED POACHED APPLES)

Steps:

• , add the sugar, lemon juice and 3 cups / 750ml of water to a medium-sized saucepan. Bring to a boil, stirring to dissolve the sugar.
• While the sugar syrup comes to a boil, peel and core the apples, you can use a pairing knife, apple corer, or melon scooper. Make sure you get out all the seeds. You want to create a cavity for the walnut stuffing to sit nicely inside. Keep the peel of one of the apples.
• Once the water has come to a boil, reduce to a simmer and add the apple peel and the apples. Simmer for 3-5 minutes on each side; flipping it with a spoon and fork is easiest.*
• Once the apples have finished poaching, remove from the sugar water onto a plate and set aside to cool. Keep the poaching liquid.
• In a small bowl, combine walnuts, cinnamon and 1-2 tablespoons of the poaching water. You want to create a very thick (not runny) paste that will be your filling for the apples. Set aside.
• Once the apples have completely cooled, it's time to assemble. Take a small spoon and stuff each apple with about 2 tablespoons of the walnut filling, making sure to push it down to the bottom. You want the walnut stuffing to create a slight dome at the top, so don't be shy to overfill slightly.
• Pour a little bit of the poaching liquid over each apple and set it aside in the fridge until you're ready to serve. They're best served cold.
• Top with whipped coconut cream, a cherry, and sprinkle with some ground walnuts.
• They will keep in the fridge for 2-3 days.

TUFAHIJA (BOSNIAN POACHED STUFFED APPLES)

Steps:

• In a pan large enough for 2 or 4 apples, add enough sugar and water in the above proportions to cover the apples (start with the given amounts and add more as necessary depending on the size and shape of your pan). Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar. Add the lemon juice.
• Peel and core the apples. If you like, reserve the peelings for step 3. Add the apples to the simmering syrup (you can add all 4 at once if you like, but I find it easier to cook 2 at a time and peel the remaining apples while I wait). Simmer the apples until they are just soft enough to poke with a fork, about 5-10 minutes depending on their size and ripeness. Be sure not to overcook them! Remove and allow to cool.
• Add the reserved peelings to the syrup (optional), and continue to simmer the mixture until it is reduced by half (about 20-30 minutes). Remove the peelings and cool the syrup, then chill it. The syrup may be stored in the same container as the apples after it is chilled, or it can be kept separately.
• Meanwhile, coarsely chop the walnuts (some people use a mixture of walnuts and hazelnuts. I personally think it tastes best with walnuts only) and raisins together, and stuff the apples with the mixture when they are cool enough to handle. Chill until ready to serve.
• Serve the apples cold in individual bowls with some of their syrup, topped with whipped cream.