On the Menu:CALVADOS-POACHED APRICOTS from Chef William Bradley, Addison Restaurant

CALVADOS-POACHED APRICOTS

From Chef William Bradley,

Addison Restaurant

(Serves 4)

Ingredients:

4 cups dried apricots

4 cups Calvados Brandy

2 cups water

1 cup sugar

2 whole vanilla pods

Method for Pears:

Place apricots in a heavy duty sauce pot, cover with Calvados Brandy, water, sugar, and vanilla pods.  Cook over low heat, stirring every five minutes for one hour until it becomes a jam consistency.

Related posts:

  1. On the Menu Recipe: Cucina Urbana’s Risotto Carbonara
  2. On the Menu: Beaumont’s Cioppino
  3. On the Menu: Manhattan’s Cannelloni
  4. On the Menu recipe: Piatti’s Basil Ricotta Ravioli
  5. NINE-TEN spicing up Thanksgiving

Short URL: http://www.lajollalight.com/?p=35857

Posted by Staff on Feb 18, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

Leave a Reply

La Jolla Community Calendar

Facebook

Bottom Buttons 1

Bottom Buttons 2

Bottom Buttons 3

Bottom Buttons 4

Bottom Buttons 5

Bottom Buttons 6

RSS North Coastal News