Poached Apple Tufahia Food

TUFAHIJA (BOSNIAN POACHED STUFFED APPLES)

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.

POACHED APPLES WITH VANILLA CINNAMON SYRUP

Steps:

• In a roomy one gallon pot place peeled apples, vanilla, cinnamon and sugar. Cover with water then bring to a simmer over medium to low heat for twenty minutes. Once the apples are soft enough, pierce with a knife. Remove the apples with a slotted spoon to a holding plate. Reduce poaching liquid to a light syrup, then place the apples back in sauce pot and hold on warm until ready to serve.
• Use four small serving bowls with matching underliner plates then place one apple in the middle of each bowl. Pour warm syrup over each apple and then garnish cinnamon sticks and vanilla beans.

POACHED MCINTOSH APPLES WITH A TRIPLE BERRY MASCARPONE FILLING

Steps:

• Peel apples and core wide enough to make a bowl-like center. Poach in white wine until tender, approximately 6 to 8 minutes. In a separate bowl, add Mascarpone cheese, berries, and sugar. Mix well. Set aside and reserve. When apple is cooked tender, set aside in refrigerator until cool. When chilled, roll McIntosh apple in a mixture of cinnamon and sugar, forming a thin crust. Pour mascarpone into center of apple bowl. Cut wonton skins diagonally and lightly deep fry until golden brown. Assembly: Place McIntosh in center of chilled plate. Stand wanton crisp on top, garnish with fresh berries and powdered sugar.

VEGAN TUFAHIJE RECIPE (BOSNIAN WALNUT STUFFED POACHED APPLES)

Steps:

• , add the sugar, lemon juice and 3 cups / 750ml of water to a medium-sized saucepan. Bring to a boil, stirring to dissolve the sugar.
• While the sugar syrup comes to a boil, peel and core the apples, you can use a pairing knife, apple corer, or melon scooper. Make sure you get out all the seeds. You want to create a cavity for the walnut stuffing to sit nicely inside. Keep the peel of one of the apples.
• Once the water has come to a boil, reduce to a simmer and add the apple peel and the apples. Simmer for 3-5 minutes on each side; flipping it with a spoon and fork is easiest.*
• Once the apples have finished poaching, remove from the sugar water onto a plate and set aside to cool. Keep the poaching liquid.
• In a small bowl, combine walnuts, cinnamon and 1-2 tablespoons of the poaching water. You want to create a very thick (not runny) paste that will be your filling for the apples. Set aside.
• Once the apples have completely cooled, it's time to assemble. Take a small spoon and stuff each apple with about 2 tablespoons of the walnut filling, making sure to push it down to the bottom. You want the walnut stuffing to create a slight dome at the top, so don't be shy to overfill slightly.
• Pour a little bit of the poaching liquid over each apple and set it aside in the fridge until you're ready to serve. They're best served cold.
• Top with whipped coconut cream, a cherry, and sprinkle with some ground walnuts.
• They will keep in the fridge for 2-3 days.

POACHED APPLE WITH CINNAMON.

Steps:

• Boil your kettle.
• Peal the skin of your apple off with a peeler or knife then slice your apple in to 4 segments.
• In a small saucepan put a dash of ribena/blackcurrent squash in and half fill with your boiled water. Then put your sugar in and place on the heat until your sugar has dissolved.
• Put your apple pieces into the saucepan and allow to boil for 10 minutes. Then add your cinnamon and allow to boil for a further 5 minutes.
• Make sure your apples are soft and dish up in a bowl with a scoop of your warm ribena mixture from your pan. Allow to cool for a few minutes before enjoying this delightful dessert.
• If you use these exact measurments this dessert only has 110 calories in. Could be less if you replace your sugar with sweetener and use a small apple. Enjoy :)