Quince Ice Cream Sundaes
For the ice cream, scrub and rinse quince under cold running water. Cut quince into large pieces, place in a saucepan with lemon juice, apple juice and 1/2 liter (approximately 2 cups) water and bring to a boil. Reduce heat to a simmer, cover pan and cook over medium heat, stirring occasionally, until quince is tender, about 45 minutes. Drain quince mixture through a sieve and stir 3 tablespoons honey, lemon zest, 1 teaspoon orange peel and cinnamon into juice. Beat cream until stiff and stir into juice mixture. Place juice mixture in a metal bowl and place in freezer for 3 hours, stirring frequently (or process in an ice cream maker according to manufacturer's instructions).
For the topping, scrub and rinse quince under cold running water. Peel quince, cut into eights, remove seeds and cut into slices. Boil quince juice, 1 tablespoon honey and remaining orange peel and cook quince slices over low heat until softened, about 5 minutes. Remove quince slices from juice mixture with a slotted spoon. Boil down juice mixture to reduce by half, stir in raisins and quince slices, cover and remove from heat. For the almonds, lightly grease a plate with oil. Heat 1 1/2 teaspoons honey in a pan until foamy. Mix almonds into honey, stirring constantly, until light brown and caramelized. Spread almonds on prepared plate and let cool.To assemble sundaes, scoop quince ice cream into bowls. Garinsh ice cream with almonds and quince topping to serve.