Core and quarter the apples and cut into slices about 1cm thick.

Melt the butter in a pan. Add the apples and sugar and stir carefully until they are thoroughly coated. Fry gently over a medium to how heat for about 4 minutes, until the apples are tender but still retain their texture. Lift the apples out of the pan using a slotted spoon. Arrange on a serving dish and keep warm.

Turn up the heat, add the cider and deglaze the pan. Continue stirring until the liquid reduces to a thick syrup, then add the squeeze of lemon juice.

Pour the sauce over the apples, sprinkle over the cinnamon and serve.