Set jelly as per instructions on packet. Peel and cut the apples into quarters. Add sugar and apple quarters into a heavy saucepan. Heat on high flame. Sprinkle some water. When all the sugar has dissolved and the apples are slightly soft, take off the fire.
Remove the apples and drain in a colander. To the remaining syrup, add water, corn flour, spices (clove and cinnamon powder) and one drop of yellow food colouring. Boil the mixture, stirring continuously till thick and transparent.
Cut the jelly into cubes.
To serve, spoon jelly into glasses. Put a scoop of ice cream on the jelly. Place an apple quarter on top and pour some warm sauce. Top with a cherry.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.