*  Exported from  MasterCook  *

                        APPLE PUREE - MASTER CHEFS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Fruits

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4       ea           Apples, tart (Granny
                        -- Smith or like), peeled
                        -- cored, and cut into 8
                        -- wedges
                        Water
                        --
                        --
                        --

  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
 


                   - - - - - - - - - - - - - - - - - -