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.
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