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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