Roquefort beignets with apple puree i (puree)

4 Servings

Ingredients

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

Directions

For Apple Puree:

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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 File

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