Preparation / Directions:
Slice the lemon and place in a pan with the water and 1 1/2 cups sugar. Bring to a boil, reduce the heat and cook for 5 minutes. Peel, core and slice the apples. Add to the syrup and cook for 10 minutes. Drain and discard the syrup and lemons. Puree the apples in a blender and refrigerate until well chilled. Beat the cream until thick. Add 1/4c. sugar and vanilla. Blend with the apple puree. Pour into individual bowl and chill before serving. Use 2 tablespoons of your favorite liqueur in place of the vanilla for a different flavor. Use the same technique for different fruit and garnish with grated chocolate, chopped nuts or small pieces of fresh fruit dipped in lemon juice to prevent browning.