Ingredients
Equipment
Method
Make the syrup:
- Combine the water, sugar, lemon juice, and lemon zest in a wide saucepan. Bring to a gentle simmer and stir until the sugar dissolves.
- Lower the apples into the syrup and cover with a piece of parchment or a small heatproof plate to keep them partly submerged.
Poach the apples:
- Poach the apples gently for 20 to 25 minutes, turning them once, until a knife slips into the flesh but the apples still hold their shape.
- Lift the apples out with a slotted spoon and cool them upright. Reserve 2 tablespoons of the syrup for the filling.
Toast, fill, and serve:
- Toast the ground walnuts in a dry skillet over medium-low heat for 3 to 4 minutes, stirring often. Transfer to a bowl and mix with the sugar, vanilla, and reserved syrup.
- Spoon the walnut filling into the hollow centers of the apples, pressing it down gently. Chill or serve at room temperature with extra syrup.
Nutrition
Notes
- Choose apples that are firm enough to keep their shape after poaching, such as Honeycrisp or Pink Lady.
- The walnut mixture should be moist enough to mound but not wet enough to run out of the apples.