Peel the apples and chop them into small evenly sized pieces.

Heat the water in a saucepan for two minutes.

Add the remaining ingredients to the pan, cover, and cook on a low heat for about 10 -15 minutes, stirring regularly.

Add more water if the pan becomes dry and the apples risk burning.

Cook until the apples become soft and disintegrate. The colour should be a russet brown with the cinnamon effect.