Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
- Yield: Makes 30 apricots
Source: Martha Stewart Living, January 2009
- 30 dried apricots, preferably California
- 2 cups water
- 1 1/2 cups sugar
- 1/2 vanilla bean, split and scraped, pod reserved for another use
Mix all the ingredients in a medium saucepan over medium heat. Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes.