In a large enough saucepan to hold the four apples, add enough sugar and water to cover the apples, add more using the same ratio if necessary.
Bring to a boil then simmer for a few minutes until the sugar is dissolved.
Add in the lemon juice.
Peel and core the apples. Reserve the peel
Add the apples to the simmering syrup, simmer until they are tender about 10 minutes.
Remove the apples and let cool
Add the reserved peelings to the syrup and continue simmering until the syrup is reduced by half.
Remove the peelings and allow the syrup to cool.
Coarsely chop the walnuts and mix in the raisins.
Stuff the apples and serve with syrup and whipped cream on top.