Using a potato peeler, peel strips off the lemon.
Keep the strips aside. Juice the lemon and place in a bowl with 2 litres water.
Peel and core apples. Cut them in half-moon slices about 5mm thick.
Place apple pieces in lemon water. In a large pot that will fit all the apples comfortably, heat sugar, butter and spices together until sugar has completely melted.
Add wine and lemon peels and stir well. Arrange apples neatly in the liquid and simmer until apples are tender but not overcooked or falling apart. This should take 20 minutes or so.
Remove apples to a bowl and strain liquid, removing spices. Return liquid to pot and boil until it thickens.
Turn down to a very low heat and add walnuts completely coating them with the toffee. Remove walnuts with a fork and place on greaseproof paper.
Return apples and any juice they've given off to remaining toffee in pot, stirring through carefully.
Serve apples warm or at room temperature with the toffee walnuts. Cream or ice cream if you must.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe by: Stefano Manfredi, Osteria Balla at The Star
Photography by: Quentin Jones
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