For the poached apple compote

Place the apples in a pot, and cover with the apple juice. Add the cinnamon stick, sugar, and lemon. Keep just below a simmer and poach until the apples are just tender, about 10 minutes. Drain and reserve the apples. Reduce the poaching liquid to 240ml. Place the gelatin in cool water until soft, drain, and melt in the reduced liquid. Cool slightly and add the apples. Store in the refrigerator.