Name: Apple Puree - Master Chefs
Ingredients: 4 Apples, tart (Granny Smith or like), peeled cored, and cut into 8 wedges; Water

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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