Roquefort Beignets with Apple Puree I (Puree)

4 Servings

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Roquefort Beignets with Apple Puree I (Puree) Ingredients

4 Apples, tart (Granny	Water
Smith or like), peeled
cored, and cut into 8
wedges

Instructions for Roquefort Beignets with Apple Puree I (Puree)

For Apple Puree: ================ Place the apples in a heavy saucepan over medium-low heat, adding a few drops of water if theyre "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 Yorks 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip

Main Ingredient: ApplesCuisine: Uncategorized