|Cooking apples||1 1⁄2 Pound|
|Evaporated milk||5 Ounce (1 small can)|
|Lemon juice||1 Tablespoon|
|Coriander seed||1 Teaspoon (if liked)|
|Grated lemon peel||1 Teaspoon|
Peel, core and cut up the apples and cook in the water with the cloves and coriander seed (tied in a muslin bag) until pulpy.
Beat evaporated milk until double in bulk.
Fold in apple, honey and lemon juice.
Divide between 4 glasses and top with whipped cream, sprinkling a little grated lemon peel over each one.