Roquefort Beignets With Apple Puree I (Puree)

Servings: 4
Ingredients:

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

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

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