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


From Chef William Bradley,

Addison Restaurant

(Serves 4)


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.

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  3. On the Menu: Manhattan’s Cannelloni
  4. On the Menu recipe: Piatti’s Basil Ricotta Ravioli
  5. NINE-TEN spicing up Thanksgiving

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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

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