4large apples, peeled, cored and cut into 1/2-inch cubes
2tablespoonswater, plus more if needed
Place the apples, butter, rosemary, water and salt in a saucepan over medium heat. Cover and cook, stirring occasionally, until the apples break down to a chunky sauce consistency, 12 to 15 minutes. Remove the rosemary and discard. Serve warm or at room temperature.