Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ea Apples, tart (Granny
-- Smith or like), peeled
-- cored, and cut into 8
-- wedges
Water
--
--
--
For Apple Puree:
Place the apples in a heavy saucepan over
medium-low heat, adding a few drops of water if
they're "dry." Cover the pan and cook, stirring
occasionally, until slightly softened, 10 to 15
minutes.
Break the apples up into 1-inch pieces.
Refrigerate, covered, until cold.
Go on to the other recipe for this dish -
Roquefort Beignets with Apple Puree II (Batters)
Source: New York's Master Chefs, Bon Appetit
Magazine
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Leslie Revsin, One Fifth Avenue
Restaurant, New York
