Tufahije — Bosnian poached stuffed apples

i. Origin & history

Tufahije came to Bosnia with the Ottomans and has remained a fixture of Sarajevo café culture ever since. The technique of poaching whole apples in sugar syrup is unusually gentle on the apple — the fruit emerges translucent and faintly sweet, the perfect base for the rich walnut filling.

ii. Ingredients

Makes 6 servings · scroll the side panel to adjust

• 6 medium firm apples (granny smith or braeburn), peeled and cored
• 500 g sugar
• 1 litre water
• 1 lemon, halved
• 1 cinnamon stick
• 150 g walnuts, finely chopped
• 3 tbsp icing sugar
• 2 tbsp cream
• 1 tsp vanilla
• 6 walnut halves
• 200 ml double cream, whipped

iii. Method

1. Simmer sugar, water, lemon and cinnamon in a wide pan 5 min. Add apples; poach gently 15-20 min until just tender but still holding shape. Cool in the syrup overnight.
2. Mix chopped walnuts, icing sugar, cream and vanilla.
3. Lift apples from syrup. Spoon walnut filling into each hollow.
4. Top each apple with a generous dollop of whipped cream and a single walnut half. Serve with a small jug of poaching syrup on the side.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Tufahije with rose water adds rose to the syrup. Tufahije with rakija (Bosnian brandy) is the special-occasion version.

vii. More from Persian

• Apple Pie — the British apple pie
• Apple Turnover — puff-pastry apple turnover
• Apfelstrudel — apple strudel
• Szarlotka — Polish apple cake
• Tarte Tatin — French upside-down apple tart
• Bakewell Tart — almond and jam tart