Prepare the apples: Peel, core, and dice into small chunks.

Simmer: In a saucepan, combine 1/2 cup water, apples, maple syrup (or brown sugar, I like to use a combination of both), rosemary, lemon juice, salt, and pepper.

Cook low and slow: Bring to a simmer and then lower the heat. Simmer over medium-low heat, stirring occasionally, until apples are soft and starting to break down—about 25 to 30 minutes. Add a splash of water as needed.

Adjust texture: For a rustic chunky compote, leave as-is. For smoother compote, mash lightly with a fork or potato masher.

Cool and store: Let cool before transferring to a jar or container. Store in the fridge for up to a week.