Roquefort Beignets With Apple Puree I (puree)
| 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)
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Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g