Title: Roquefort beignets with apple puree i (puree)
 Categories: Fruits, Masterchefs, New york, 1fa
      Yield: 4 Servings
 
      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)