Instructions: If using dried apricots, bring the water to a boil. Separate each dried apricot into halves. Place in a bowl and pour boiling water over top; let soak overnight. Transfer apricots and soaking liquid to a heavy bottomed 2 quart saucepan.

If using fresh apricots, use a paring knife to cut fruit in half along the cleft. Remove stones. Place apricot halves in a heavy bottomed 2 quart saucepan with the water.

Add sugar, honey, vanilla bean, cinnamon stick and lemon juice to the apricots. Set a heatproof plate directly on top of the fruit, ensuring that every piece is submerged, but none is resting on the bottom.

Bring poaching liquid to a gentle simmer over medium-low heat. The syrup should just simmer, not boil; lower heat if necessary. Poach until apricots are very soft, but not quite at the point of complete collapse, 30 to45 minutes. The fruit should resemble a compote, more than distinct apricot halves. With a slotted spoon, lift fruit out of the poaching syrup and set aside to cool to room temperature.

Meanwhile, over medium-high heat, bring syrup to a boil. Reduce liquid until medium thick, 20 to 30 minutes. Remove cinnamon stick and vanilla bean; transfer syrup to a clean container; let cool. (Fruit and syrup can be prepared up to 2 days ahead of time and stored separately in airtight containers, in the refrigerator. Bring both to room temperature before using.)

Note: If using dried apricots, soak overnight. Serve leftover syrup with pancakes, oatmeal, or over ice cream or fresh apricots.

Yield: 1
cup apricots and 1 1/4 cups syrup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.