Roquefort Beignets With Apple Puree I (puree) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
4 each: Apples, tart, (Granny
Water,
-- Smith or like), peeled
--,
-- cored, and cut into 8
--,
-- wedges,
--,
Directions:
For Apple Puree:
================
Place the apples in a heavy saucepan over medium-low heat,
adding a few drops of water if theyre "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 Yorks 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
Source from luhu.jp
================
Place the apples in a heavy saucepan over medium-low heat,
adding a few drops of water if theyre "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 Yorks 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
Source from luhu.jp