Apple puree - master chefs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | Apples, tart (Granny Smith or like), peeled cored, and cut into 8 wedges |
| Water | ||
Directions
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