1-First Step: Prepare the apples

Start by washing the apples well. Peel them fully so the syrup can soak into the fruit and give it that classic silky texture. Then remove the cores carefully from the top, but do not cut all the way through the bottom. You want to create a neat hollow space while keeping each apple intact.

If the apples are uneven on the bottom, trim a tiny slice so they can sit upright in the pan. This little step helps them cook evenly and makes serving easier later. For the best results, choose firm apples with smooth skin and no soft spots.

2-Second Step: Make the poaching syrup

Place the water and granulated sugar in a wide pot over medium heat. Stir until the sugar dissolves. Once the syrup comes to a gentle simmer, lower the heat so it stays calm and does not boil hard. A strong boil can break the apples apart, so slow cooking works best here.

Add the peeled apples to the pot. If needed, turn them gently once or twice while they poach so all sides soften evenly. Cook until the apples are tender but still hold their shape, usually about 20 to 30 minutes depending on their size. A knife should slide in with little resistance, but the fruit should not fall apart.

3-Third Step: Cool and drain the apples

Once the apples are soft, lift them out carefully with a spoon or tongs and set them on a plate to cool. Let them drain well so the filling does not become watery. You can also reserve some of the syrup to spoon over the finished dessert later.

This cooling stage matters because the apples need to be comfortable to handle before stuffing. If they are too hot, the filling may melt or lose its shape. A short rest makes the next step much easier.

4-Fourth Step: Prepare the walnut filling

In a bowl, combine the finely ground walnuts with a little whipped cream until the mixture becomes soft and spoonable. Some cooks like to sweeten the mixture slightly with a bit more sugar, but the dessert is already sweet enough for many tastes. The filling should be thick, smooth, and able to sit inside the apple cavity without running out.

If you want a more decorative finish, save a little extra whipped cream for the top. The nut filling should taste balanced, with enough sweetness to complement the tart apple without becoming heavy.

5-Final Step: Stuff, chill, and serve

Spoon the walnut filling into each cooled apple. Fill the center generously, then add a small mound on top if you like a prettier presentation. Place the stuffed apples in a serving dish and chill them for at least 30 minutes so the flavors settle and the dessert feels refreshing.

Just before serving, add a spoonful of whipped cream over each apple and top with an optional maraschino cherry. You can also drizzle a little of the syrup from the pan over the plate for a glossy look. Serve cold for the most traditional feel.