- 2 cups sugar
- 1/2 Madagascar vanilla bean
- 1 pound apricots, halved and pitted
Stir the sugar and 1 1/4 cups water together in a medium-sized non-reactive saucepan. Scrape out the seeds from the vanilla bean and add them along with the pod to the saucepan. Bring to a full boil, stirring frequently to dissolve the sugar. Reduce the heat to a simmer and add the apricots. Poach the apricots in the syrup for about 5 minutes, or until very tender. Let cool.
NotesThis compote is delicious served over ice cream or ricotta cheese.