1-First Step: In a large pot, combine 2 cups (473 ml) water, juice of 1/2 a lemon, and 1 cup (200 g) granulated sugar. Heat over medium-low until the sugar dissolves and the mixture reaches a gentle boil.

2-Second Step: Peel and core the apples, making sure the center cavity is wide enough to hold filling. Keep the apples whole so they look like smooth, upright cups.

3-Third Step: Place apples upright in the pot and poach until the bottoms soften. Then turn the apples upside down to poach the tops until the apples have slight give but remain firm, approximately 20 minutes.

4-Fourth Step: Remove apples and cool, keeping the syrup. Chill the apples covered in the refrigerator for 20 to 30 minutes. This short chill helps the apples keep their texture when you stuff them.

5-Fifth Step: In a bowl, combine 2 cups (250 g) ground walnuts, 1 cup (125 g) ground biscuits, and 1 tablespoon vanilla sugar. Pour 1/2 cup (118 ml) hot milk over the mixture, stirring until the consistency is moist but not runny. If needed, adjust by adding more biscuits or walnuts until it feels like damp sand.

6-Sixth Step: Stuff each apple with the walnut and biscuit filling. Refrigerate until serving. Chilling is key for texture and flavor.

7-Final Step: Serve cold with syrup spooned over the apples. Top with whipped cream and lightly garnish with ground walnuts. Keep the plated dessert chilled so the apples stay firm and the whipped cream stays airy.