Peel the apples and remove the cores with an apple corer. Bring the wine to the boil with the lemon rind and cinnamon, add the apples, cover the saucepan and poach the apples over a low heat for 10 minutes. Remove the apples and leave them to cool.

Fill the centre of the apples with the redcurrant jelly.

Remove the lemon rind and cinnamon from the wine. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water.

Dissolve half the sugar in the hot wine, add the gelatine and pour the mixture over the apples. Leave to set in the refrigerator.

Stir the custard powder with 2 tablespoons of the milk. Bring the remaining milk to the boil with the remaining sugar, stirring frequently.

Stir in the dissolved custard powder, boil up once and remove from the heat. Whisk the cream until stiff and fold it into the custard.

Serve the apples topped with the cream custard and sprinkled with pistachios.