This recipe for Bosnian poached apples or tufahije
is singular) is from chef Julia Jaksic
, a New York City chef of Croatian-American descent. The dessert is popular in Bosnia and Herzegovina and other parts of the Balkans where it was introduced during Ottoman rule but is originally from Persia. It's a simple recipe that comes together quickly.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6 servings of Bosnian Apples
- 6 Golden Delicious apples, peeled and cored and placed in lemon water to prevent browning
- 2 cups sugar
- 2 cups water or enough to cover apples
- 1 tablespoon lemon juice
- 1/2 cup ground walnuts
- 1/4 cup ground hazelnuts
- 2 teaspoons cinnamon
- 2 tablespoons creme fraiche or Greek or Lebanese yogurt
- Brandied cherries for garnish (optional)
- To prepare the apples: In a saucepan large enough to hold all the apples, mix together sugar, lemon juice and enough water to cover the apples. Add apples, weighing them down with a plate on top. Simmer on medium heat until apples are tender but not mushy, about 15 minutes. Carefully remove them from the water and place them on a rack to cool. Reserve the poaching liquid they were cooked in.
- To make the filling: In a medium bowl, stir together walnuts, hazelnuts, cinnamon and creme fraiche or yogurt until smooth and well combined. Fill the cooled apples with this mixture.
- To serve: Serve chilled or at room temperature. Pour reserved poaching liquid over filled apples and top with whipped cream. They are great garnished with brandied cherries.