1-First step: Make the syrup Place 2 cups water, 1 cup granulated sugar, and the juice of 1/2 lemon in a pot. Set the pot over medium heat and stir until the sugar dissolves. Once the liquid starts to simmer, keep it gentle rather than boiling hard. This creates a smooth syrup that will lightly perfume the apples instead of breaking them apart.

2-Second step: Prepare the apples While the syrup heats, peel the 4 Golden Delicious apples. Core them carefully, keeping the bottom intact so the filling stays inside later. Golden Delicious apples are the best choice here because they keep their shape well and soften in a pleasant way. If you can, pick apples with minimal bruising so they do not show dark spots after poaching.

3-Third step: Poach the apples Gently lower the apples into the simmering syrup. Poach them for about 20 minutes, turning them once so they soften evenly. The apples should become tender, but not collapse. They need to stay whole enough to hold the stuffing later. If your apples are smaller, check them a little earlier. If they are larger, they may need a few extra minutes. Use a gentle simmer, not a strong boil. That keeps the apples intact and helps them cook evenly.

4-Fourth step: Chill the apples Lift the apples out of the syrup and let them cool. Place them in the refrigerator so they firm up a bit before stuffing. Chilled apples are easier to fill and serve more neatly. You can also keep the syrup aside for serving later.

5-Fifth step: Prepare the filling In a bowl, mix 2 cups ground walnuts, 1 cup ground biscuits, and 1 tablespoon vanilla sugar. Pour in 1/2 cup hot milk and stir until the mixture becomes damp and holds together. It should feel soft, but not watery. If it seems too runny, add more biscuits or walnuts until it thickens enough to shape.

6-Sixth step: Stuff the apples Spoon the walnut-biscuit filling into the hollow center of each cooled apple. Press it in gently so the apples are filled all the way to the top. If the apples are very soft, use a small spoon and work carefully so they stay whole. The filling should sit neatly inside and give each apple a full, rounded look.

7-Final step: Chill and serve Place the stuffed apples back in the refrigerator for a short chill. When ready to serve, arrange them on plates and spoon some syrup around them. Top with whipped cream and finish with a sprinkle of ground walnuts. The final presentation should feel simple, pretty, and inviting.