Tufahije (Poached apples)

If you were in a Bosnian or Serbian restaurant resting after a delicious meal, and the waiter comes to you and offers: “Miss, do you want tofuckyou now” - don’t get wrong idea - he is just politely offering a dessert. This dessert is popular in Bosnia and other parts of the Balkans, although the dessert originates from Persia. It's a simple recipe that comes together quickly.

Ingredients:

6 Golden Delicious apples
2 cups sugar (I prefer Brown Sugar)
2 cups water or enough to cover apples
1 cup white wine
1 tablespoon lemon juice

Filling:
1 cup ground walnuts
½ cup raisins
2 teaspoons cinnamon
2 tablespoons Balkan Style Yogurt

lemon slices and cherries for decoration

Preparation:

Throughly wash and peel apples, then remove the core. Place the apples in water with a little lemon juice to prevent the apples from browning and put aside.

In a large saucepan, add equal parts of water and sugar (start with the given amounts and add more as necessary) to cover the apples. Bring to a boil, and simmer a few minutes, stirring to dissolve all the sugar. Add the lemon juice and white wine. Add the apples, weighing them down with a plate on top. Simmer on medium heat until apples are tender, about 10-15 minutes. They should be just soft enough to poke with a toothpick. Be sure not to overcook them! Carefully remove them from the water and place them on a rack to cool.

Reserve the poaching liquid they were cooked in. Add the reserved peelings to the syrup (optional), and continue to simmer the mixture until it is reduced by half (about 20-30 minutes). Strain and cool the syrup.

Meanwhile, coarsely chop the walnuts and raisins together. In a medium bowl, stir together walnuts, raisins, cinnamon and yogurt until smooth and well combined. When the apples are cool enough to handle - stuff them with the mixture. Decorate with lemon slices and then pour reserved poaching liquid over the apples and top with whipped cream. Chill at room temperature until ready to serve. They are great garnished with a cherry on top.