4 large Braeburn apples
2 tablespoons well flavoured honey
1 teaspoon grated fresh ginger
2 sprigs thyme
sea salt and freshly ground pepper
Peel, core and roughly chop the apples. Place in a medium saucepan with the remaining ingredients and bring to the boil.
Reduce the heat to low, cover and cook for 20 minutes, stirring occasionally, until the apples are tender but not completely falling apart.
Uncover and cook for another 2-3 minutes if a lot of juice has come out of the apples. Discard the thyme sprigs and gently crush half the apples against the side of the pot, leaving some pieces whole. Season and serve warm or at room temperature. Makes about 2 cups