Recipe - Roquefort Beignets With Apple Puree I (Puree)

4 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 mediumlow 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 1inch 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgcny.zip