Chop the apples roughly into 2 cm blocks.
Melt the butter in a heavy based sauce pot; add the apples, sugar, cinnamon, salt, pepper and water.
Place a lid on the pot and cook for 15 to 20 minutes, until the apples are completely cooked and soft.
Remove the cinnamon stick.
Blend the apples in a food processor until smooth, season to taste.
The sauce can be served either hot or cold with roasted pork.
Recipe reprinted with permission of Chef Pieter de Jager of Leopard’s Leap