Bosnian Poached Apples (Tufahija)

Within minutes of writing that I wanted to share a bunch of recipes passed down from immigrants, I learned that I know a LOT of Bosnians. Some of them I knew about because they've found their way to Pittsburgh recently, but others were born here while holding roots far away.

Melisa is one of those rootsy people. Which, THAT'S WHY HER NAME IS SPELLED DIFFERENTLY! Sorry, I can be a bit slow about some of these things. (She laughed when I had this exact moment to her face, which probably says more about me than her.)

ANYWAY.

Melisa is a Pittsburgher through and through, even in that she sports just a tiny hint of a yinzer accent. Her mother, however, was born in Bosnia and came to Pittsburgh as an adult. I didn't have the pleasure of meeting her before she passed away, but she did an amazing job of raising Melisa. So, she must have been good people.

When Melisa was telling me about this recipe, it was as an example of the ways her mom could take scraps and somehow make something delicious out of them. It's nothing more than apples, sugar,  water, and walnuts, and yet...

It didn't matter how tight things were when Melissa was a kid, her mom always made sure there was something special at the table. Which, if that's not the story of nearly every American immigrant mother, I don't know what is.

Thanks, Melissa.

(If you have a family recipe passed on from an immigrant that I can share in this space, please email me! burghbaby (at) gmail.com.)

Bosnian Poached Apples (Tufahija)

4 apples (I used Pink Lady - any firm apple is a good idea, though)
2 cups granulated sugar
3 cups water
2 tablespoons lemon juice
1/3 cup chopped walnuts
small handful raisins
1 cup heavy cream
2 tablespoons granulated sugar

1. In a small saucepan, bring the water, sugar, and lemon juice to a boil.

2. While that's happening, peel and core the apples. Hold on to the peels. You're going to use them later. When you're coring the apples, try to just cut the middles out and leave the bottom in place so that you're apple can act as a bowl of sorts.

3. Once the water/sugar is boiling, reduce the heat to a simmer then add the apples. Let simmer for 4-5 minutes and then turn them to cook the sides that weren't under water before. Simmer 2-3 more minutes. The apples should be soft enough to easily poke a hole in with a fork, but still hold their shape.

4. Remove the apples and carefully put them in the fridge. Add the peels to the water and let it continue to simmer for another 30 minutes. You're making a thick syrup.

5. Once the syrup is good and thick, use a fork to remove the peels and disgard. Allow the syrup to cool.

6. Mix the walnuts and raisins together and then place some inside the apples. Set each apple on a serving dish. Pour syrup over each apple.

7. Whip the heavy cream until peaks begin to form. Add the sugar.

8. Top the apples with whipped cream then garnish with the leftover walnuts.