Instructions

• In a large saucepan combine water, sugar and vanilla; bring to boil.  Add lemon juice.
• Lower the heat and let it cook on low while you preparing apples.
• Peel the apples and cut the small slice off the bottom to create a flat base. This helps the apples stand upright.
• Core the apples carefully. Make a circle around the steam, and discard the inside little by little.
• Place the apples in saucepan and simmer on low heat for about 10 minutes turning them after 5 minutes so they cook evenly on both sides. 
• Transfer to a plate to cool.
• Add honey to remaining syrup and cook on low for 4-5 minutes. Remove from heat and cool.
• In a small bowl combine walnuts and powder sugar; add 4-5 tablespoons of syrup to make filling for apples.
• Stuff apples with walnut filling.
• Beat whipping cream with 1 tablespoon of powder sugar until stiff peak.
• Place each poached apple on a serving plate. 
• Top each apple generously with whipping cream. Pour some of the remaining syrup into the serving plate. Refrigerate pouched apples until ready to serve.
• Save the rest of the syrup in a jar and keep in refrigerator.  When ready to serve place the apple into a dessert bowl and pour some more syrup over. 
•  I like to put cherries on top. Optionally, garnish with a sprinkle of ground walnuts or cinnamon.  Grated chocolate is also nice for the top.