Apple Puree

• 2 pounds McIntosh or Jonathan apples, peeled, cored, and cut into cubes
• 1 teaspoon finely grated lemon rind

Place the apples, lemon rind and juice, cinnamon, and sugar to taste in a stainless steel sauteuse. Add the water and bring to a boil; reduce the heat to medium-low and simmer, covered, until the apples have fallen apart, which will take only a short time. Remove the lid and let cook gently until reduced to the texture you prefer; the time it takes to reduce the puree to texture will vary with