Vanilla Poached Apricots

These were a hit.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 1  cup water
• 1⁄3 cup dry white wine
• 1⁄4 cup white sugar
• 1  small vanilla beans or 1⁄2 large vanilla bean
• 1  lb  fresh ripe but not mushy apricot, halved and pitted

Directions

1. In a medium saucepan, stir sugar into water and wine.
2. Slit vanilla bean open along the side and spread it apart exposing the tiny dot-like seeds.
3. Cut the vanilla bean crosswise into several pieces and place them in the pan.
4. Bring mixture to a boil, reduce heat to simmer, cover and cook 5 minutes.
5. Add apricots; shake them to settle them into liquid.
6. Heat just until mixture begins to boil.
7. Apricots should be tender but not falling apart.
8. Cook slightly longer if fruit is still firm.
9. Using a slotted spoon, gently remove apricots, leaving liquid in pan.
10. With cover off, reduce poaching liquid to about 1/2 cup.
11. Remove and discard vanilla bean pieces.
12. Pour concentrated syrup over apricots.
13. Cool; chill if time permits before serving.