Bosnian Poached Apples (Tufahija)

Apple orchard! We did that!

It's good to have these little traditions that the girls find endearing, you know? What's not endearing is the fact that I never learn. I should have remembered that in previous years, the girls have gotten carried away and I've ended up with FAR too many apples. I remember it now.

To make matters worse, Mila is -obsessed- with tiny apples. It's a good thing for her to pick several because she has a delightful habit of taking three bites out of an apple and declaring herself full. A dozen or so tiny apples will be exactly the snack she needs for a few weeks. She does not, however, need to pick hundreds of tiny apples.

She did, though. And I didn't realize it in time to stop her.

Thus, we are eating all apples for all meals always. That's just how it is. To help with that little situation, I'm digging through the archives and finding all the recipes I've made over the years. We've done a bunch of stuffed french toast with fried apple filling, for example. We've also done these poached apples. The advantage to them is that they are a decent use for smaller apples. I sort of have more than a few of those.

Bosnian Poached Apples (Tufahija)

4 apples (Firmer varieties work better)
2 cups granulated sugar
3 cups water
2 tablespoons lemon juice
1/3 cup chopped walnuts
small handful raisins
1 cup heavy cream
2 tablespoons granulated sugar

1. In a small saucepan, bring the water, sugar, and lemon juice to a boil.

2. While that's happening, peel and core the apples. Hold on to the peels. You're going to use them later. When you're coring the apples, try to just cut the middles out and leave the bottom in place so that you're apple can act as a bowl of sorts.

3. Once the water/sugar is boiling, reduce the heat to a simmer then add the apples. Let simmer for 4-5 minutes and then turn them to cook the sides that weren't under water before. Simmer 2-3 more minutes. The apples should be soft enough to easily poke a hole in with a fork, but still hold their shape.

4. Remove the apples and carefully put them in the fridge. Add the peels to the water and let it continue to simmer for another 30 minutes. You're making a thick syrup.

5. Once the syrup is good and thick, use a fork to remove the peels and disgard. Allow the syrup to cool.

6. Mix the walnuts and raisins together and then place some inside the apples. Set each apple on a serving dish. Pour syrup over each apple.

7. Whip the heavy cream until peaks begin to form. Add the sugar.

8. Top the apples with whipped cream then garnish with the leftover walnuts.