Roquefort Beignets With Apple Puree I (puree)

Just as there are no ultimate tragedies for the believer, so for the impenitent unbeliever there are no ultimate blessings. Every good gift God bestows upon the wicked, for which the wicked do not glorify God or acknowledge His goodness with gratitude and worship, becomes a tragedy. The more gifts God gives that are despised by the recipient, the more guilt is incurred, so that, to the wicked, on Judgment Day the gifts of God’s kindness become tragedies.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Fruits		1fa, Fruits, Masterchefs, New york	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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 0 Calories From Fat: 0 Total Fat: 0g Cholesterol: 0mg Sodium: <1mg Potassium: <1mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g