Tufahije

Pour water into the pot and add sugar.
Cut the lemon into slices and put it into water. Place water with lemon and sugar on the stove, bring it to a boil.
Peel and seed the apples, remove the core so that there is enough room for stuffing it (i.e. remove the seeds and some of the apple inside).

Put the apples in boiling water, reduce the heat to low and cook until apples are soft (about 10 minutes, but the time will depend on the size and variety of apples). It is important not to over boil the apples. The apples should already be soft (when the fork is easy to enter), but remain firm and keep in shape. As soon as this happens, carefully take out the apples with a slotted spoon on to a plate and let them cool down. Then put them in the fridge to cool down completely.

Cooking the stuffing. I used to make stuffing with whipped cream (pictured), but there is also a variant with whipped egg whites.
For the stuffing: whip the egg whites by adding a little bit of powdered sugar to a sturdy foam with soft peaks.

Chop the nuts in the middle and put some of them aside for decoration. Add honey to the rest of the nuts, fill apples with this mixture, decorate the top with whipped egg whites. Sprinkle the nuts on top. You can also sprinkle with grated chocolate.

Serve:
Serve immediately as a dessert for hot coffee.
Storage:
Apples without filling can be stored in the fridge for up to two days (under a plastic wrap). The ready dessert with stuffing and cream is not intended for storage.