With the right apples, you will need neither water nor sugar to create a light, fluffy, buttery apple sauce. Serve with roast pork, cold ham, or plain old grilled sausages.
Peel and core apples, and cut into slices. Melt butter in a heavy-bottomed pan. Add apple and cook gently, covered, shaking the pan occasionally. Remove from heat when the apple collapses, as it virtually implodes into a sauce. Add nutmeg and stir lightly. Serve warm or cold.
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