Simmer the peeled and cored apples with the water, finely grated orange rind and sugar to taste.
Puree until smooth.
Soften the gelatin in the orange juice.
Measure the apple pulp and you should have nearly 2 1/2 cups; if insufficient add a little hot water to make the correct amount.
Blend the gelatin with the hot apple puree and stir until dissolved.
Put the raisins into the bottom of a mold rinsed out in cold water.
Spoon over the apple mixture.
Leave to set.
Turn out, decorate with fresh orange slices and serve with ice cream or yogurt.