To begin, peel the apples and remove the core carefully, keeping the base intact. Soak them in a bowl of cold water with lemon juice to prevent browning. Move on to preparing the syrup.

In a saucepan, combine sugar, water, and lemon juice. Bring to a gentle boil and stir until sugar fully dissolves. Reduce heat to low and keep warm while preparing the filling.

In a mixing bowl, combine ground walnuts, caster sugar, cinnamon, milk, and vanilla extract. Mix until the texture is moist and crumbly, not runny. The mixture should hold its shape when pressed. Move on to stuffing the apples.

Remove apples from lemon water and pat them dry. Fill the hollow centre of each apple with the walnut mixture, pressing down lightly to pack it well. Transition to poaching.

Gently lower the stuffed apples into the warm syrup. Simmer over low heat for 20–25 minutes, basting occasionally. Apples should soften but remain intact. Remove from heat and allow them to cool in the syrup.

Once cooled to room temperature, transfer the apples and syrup to a container. Chill in the fridge for at least 1 hour to allow the flavours to deepen. Prepare garnishes while chilling.

In a cold bowl, whip the cream until soft peaks form. Avoid overwhipping for a smooth texture. Set aside in the fridge until ready to serve.

Place each apple in a shallow bowl. Spoon over some syrup, top with a dollop of whipped cream, and sprinkle with chopped walnuts if using. Presentation tip: serve with a mint sprig or delicate biscuit on the side for added elegance.