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See below ingredients and instructions of the recipe
4 ea Apples, tart (Granny Water
-- Smith or like), peeled --
-- cored, and cut into 8 --
-- wedges --
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
Break the apples up into 1-inch pieces. Refrigerate, covered,
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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