| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Basics, Fruits, Masterchefs, New york, 1fa |
4 |
Servings |
INGREDIENTS
| 4 |
|
Apples, tart (Granny Smith or like), peeled cored, and cut into 8 wedges |
|
|
Water |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-ny.zip
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