1. Reserve half an apple for garnish. Peel, core, and thinly slice the remaining apples. Place the slices in a saucepan and sprinkle with the lemon juice as they are cut.

2. Add the apple juice and sugar. Cook over medium heat, stirring until the liquid comes to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally with a wooden spoon, about 35 minutes, or until the apples are reduced to a sauce.

3. Let cool slightly. Rub through a sieve to make a smooth purèe.

4. Divide the purèe among four glasses. Top with the cream. Thinly slice the remaining apple and garnish the compotes with the apple slices. Serve warm or chilled.