Method

In saucepan, combine 4 peeled, seeded and cubed McIntosh apples with 3 tbsp water and 1 tbsp each maple syrup and lemon juice. Bring to boil. Reduce heat to medium and cook, covered, until apples are tender, 15 to 20 minutes. With handheld blender, purée mixture. (Make-ahead: Can be stored in airtight container and refrigerated for up to 1 week or frozen for up to 3 months.)

Makes about 1 cup.