Maple Lemon Applesauce

3 tart medium apples such as Granny Smith-peeled, cored and diced (3 cups)
2 Tablespoons maple syrup
1 wedge of a small, thin-skinned lemon (1/4 of a lemon), cut crosswise into paper-thin slices
1 cinnamon stick

In a small, heavy non-reactive saucepan, combine the diced apples, maple syrup, lemon slices and cinnamon stick. Cover and cook over moderate heat, stirring frequently, until the apples become a coarse puree and the lemon slices are tender, 5 to 8 minutes. Discard the cinnamon stick.

Serve warm or chilled. (This recipe can be made up to 3 days ahead and refrigerated, covered.)