with Basket of Apples, Paul Cézanne, 1895
Paul Cézanne was considered a Post-Impressionist and the father of Cubism because the experimentations with visual perception in his work allowed for the transition to a multiplicity of spatial constructions within a single canvas. In the painting above, the left side and right sides of the composition follow differing perspectives. Cézanne was interested in simplification of objects, people and landscapes to essential geometric forms—a line of inquiry fervently carried on by cubists such as Picasso.
- 3 pounds apples, peeled, cored, cut into 3/4-inch pieces (8 or 9 cups)—Golden Delicious and/or Gala
- 1 cup water
- 1/3 cup brown sugar (use light brown if you don't want it coming out very dark)
- 2 1/2 tbsp fresh lemon juice
- 1 cinnamon stick
- 1/4 tsp ground clove (or use 1 whole clove in a tea infuser, so you can extract it)
1) Combine apples, water, brown sugar, cinnamon stick and clove in a large, heavy-bottomed pot or saucepan. Bring to a boil. Stir, reduce heat, cover and simmer for 20-25 minutes. Uncover and simmer until almost all liquid has evaporated, about 5 minutes.
2) Remove from heat. Extract the cinnamon stick, and clove if you used whole clove, and stir in the lemon juice.
3) Using a potato masher, fork, or immersion blender, mash the apples until desired consistency. Serve warm with a dollop of ice cream, room temperature or cold. Store covered in the fridge up to 3 days. Enjoy!