We recently joined the closest thing to a CSA that we could find here in Downtown Brooklyn. It's called Urban Organics (www.urbanorganics.com) and it's a little slice of awesome. Instead of forking over an entire paycheck to Whole Foods for (relatively) fresh produce only to lug it home in our backpacks on the not-so-fresh subway, we get a weekly box of fruits and veggies delivered to our door for a fraction of the cost and none of the labor. Score! So this week I decided to cook up the bounty of Red Delicious and Granny Smith apples, and the leftover pears from last week's box into a Winter Compote which is just a total blowhard's name for glorified applesauce. So easy, so delicious, and the kitchen smells better than any holiday Glade plug-in. Plus it's a great way to use up the bruised fruit that's starting to look a little scary in the crisper drawer of your fridge.
6-8 apples and pears, peeled, cored, and sliced
Juice from half a lemon
1 cup water
Peel, core, and slice the apples and pears and place them in a large soup pot. Add lemon juice and water and sprinkle in cinnamon. Cover pot and bring to a boil. Turn heat down to low and cook for approximately 20 minutes. Fruit should be very soft and the water should be mostly absorbed. Mash with a potato masher and add more cinnamon to taste. Delicious warm and could even be served with ice cream or your favorite vegan ice cream option as a crust-free apple pie.