4 good sized cooking apples ( 2 cups purée)
Sugar to taste
1 teaspoon grated orange rind
Juice of half an orange
3 tablespoons sherry
4 tablespoons apricot jam
1 tablespoon red currant jelly
1/2 pint cream (2 cups)
Juice of half a lemon

Peel apples and cook gently in a covered saucepan with half the lemon juice.  when cooked, sweeten to taste and purée them; then add the rest of the lemon juice, rind and juice of the orange, apricot jam and sherry.  Mix well and chill.  Whip the cream (keeping out a little for decorating), and add to the purée.  Mix and freeze, but on no account freeze too hard—it must be softish.  Serve in fruit glasses.  Decorate with a spot of the cream and a dab of red currant jelly.