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| Home -> [Apple, Fruits, New York, North American, Puree] -> [Roquefort beignets with apple puree i (puree) Recipe] |
Roquefort beignets with apple puree i (puree)
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| Artist: |
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Yield: |
4 |
| Categories: |
Apple, Fruits, New York, North American, Puree |
Rating: |
0 |
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Ingredients:
| 4
| each | Apples, tart (Granny | | | -- Smith or like), peeled | | | -- cored, and cut into 8 | | | -- wedges | | | Water | | | -- | | | -- | | | -- |
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Procedures:
| 1 | 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. | | 2 | Break the apples up into 1-inch pieces. | | 3 | Refrigerate, covered, until cold. | | 4 | Go on to the other recipe for this dish - roquefort beignets with apple puree ii (batters) |
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