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Recipe by: yuki
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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
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
English celebrity chef also known as The Naked Chef. BBC food television shows.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
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