Martha Stewart Living, January
- 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
- Cover, and simmer, stirring occasionally, until apricots are soft but not mushy, about 22 minutes. Apricots in syrup will keep, covered and refrigerated, for up to 2 days. (Warm apricots over low heat.)
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