and core the apples. Bring water, sugar and
lemon juice to a boil. Put in the fruit and
boil until tender on low heat.
up the apples and drain well. Reduce the liquid,
uncovered, (means that you boil it together
rather vigorously) until syrupy. Allow fruit
and liquid to cool.
the cream until firm and flavor with a little
of the liquid. Divide the cream onto four serving
plates and put an apple in each dab of cream.
Glaze the fruit with some of the liquid and
sprinkle with flaked chocolate.