Vegan Tufahije Recipe Bosnian Walnut Stuffed Poached Apples
TUFAHIJA (BOSNIAN POACHED STUFFED APPLES)
This is a Bosnian dessert, poached apples stuffed with walnuts and served with the poaching syrup and whipped cream.
Provided by IronChefZahra
Categories Dessert
Time 55m
Yield 4 stuffed apples, 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 563.3, Fat 9.8, SaturatedFat 0.9, Sodium 5.6, Carbohydrate 123.5, Fiber 4.4, Sugar 116.2, Protein 2.7
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- Wash apples well, then peel them. Cut out the core as if you’re making small cups out of each apple. Make sure to take out all seeds, and try not to drill through to the other side. (Use a grapefruit spoon for easier coring.) Set peel from one apple aside.
- In a larger pot, pour water, sugar, vanilla extract, lemon juice and apple peel. Bring to boil on high. Stir often, and lower to medium and add apples. Boil apples 5 to 7 minutes on both sides. (Cooking time here will depend on the type of apples you are using, and your stove. Make sure they don’t overcook or they’ll fall apart, or they undercook and stay hard.) Remove off heat.
- Take apples out of the syrup and transfer to a deeper bowl to cool down for 30 minutes. Keep the syrup.
- Meanwhile, prep the filling. Cover walnuts with hot milk, and leave them aside for 15 minutes until they incorporate together. Melt butter over medium, add sugar, and stir well. Add to walnuts and stir until completely incorporated.
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