Stewed apples, no sugar

Core the apples with an apple cutter before peeling them, or use a paring knife.

Peel the apples and cut them into simple quarters.

Lay the quarters in a large flat-bottomed pan in a single layer, not stacked; use two pans if needed.

Add one or two tablespoons of water.

Cook on very low heat with the lid on for 15 minutes.

Watch the water through the cooking; different apples render different amounts of juice, and the pan must keep a thin layer of liquid so nothing burns.

The apples are cooked but still hold their shape. Lid back on and leave to rest until completely cold; best eaten fridge cold.