2 rosemary sprigs, bashed with the back of a knife to bruise it
1 cinnamon stick
1/4 cup butter
1In a large pot, combine the apples, cider, rosemary and cinnamon and bring to a simmer over medium heat; cook until very soft, stirring once in awhile. When the apples are easily mashed with a potato masher or fork, remove the cinnamon stick and rosemary and mash the rest.
2Meanwhile, melt the butter in a small saucepan; continue to cook, swirling the pan often, until it turns deep golden and smells nutty.