Apple Puree

Preparation info

  • Yield: approximately

    2 pounds

    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

If you do not have time to make the apple puree starting with fresh apples, you can substitute 4 cups (960 ml) prepared unsweetened apple puree for both the apples and the poaching syrup and begin with Step 2.