INGREDIENTS

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. Typed in MMFormat by
cjhartlin.msn@attcanada.net  Source: President's Choice Magazine.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on Apr 9,
1999

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