Beignets aux Pommes, Coulis de Fruit

For the fruit coulis

• 230 grams (8 ounces) fresh or thawed frozen fruit purée (such as raspberry or mango)<

Prepare your mise en place.

To make the coulis, place the fruit purée in a chinois and, using a spatula, push to strain out all solid matter. Combine the strained fruit purée with just enough syrup to thin and sweeten slightly. If necessary, stir in a bit of lemon juice to wake up the flavor. Set aside.

Using a chef’s knife, carefully cut the apples crosswis