Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation 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

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