A dessert with a pleasing texture, Aspic de Pommes water
1 lb. sugar
1 tablespoons lemon juice
4 oz. mixed glace fruit, cherries, angelica, pineapple or orange
1 teaspoon grated lemon rind
1 fl. oz. sweet sherry
8 fl. oz. double cream beaten
Grease a 14 -pint mould with 1 teaspoon oil.
Reserving a few cherries and some angelica for decoration, chop the rest together and set aside.
Put the water, sugar and lemon juice into a large pan and, over moderate heat, stir to dissolve the sugar. When the sugar is completely dissolved, remove the pan from the heat.
A mould of apple purge flavoured with sherry, Aspic de Pommes is decorated with glace cherries and angelica.
Peel, core and quarter the apples and cut the quarters into thin slices. Drop the apple slices into the syrup as you cut them, to prevent them from discolouring.
Put the pan back on the stove, raise the heat to high and, stirring continuously to prevent the apples from sticking and burning, boil rapidly for 20 minutes.
Press the apple pulp through a sieve. Stir in the sherry, and the chopped mixed fruit and the grated lemon rind.
Pour the mixture into the mould and chill in the refrigerator for at least 5 hours.
Before serving, run a knife round the edge of the mould. Place a serving plate on top of the mould and turn it upside-down to unmould the aspic. Decorate the aspic with the remaining cherries and angelica and serve with lightly whipped cream.