These apricots pair well with vanilla all-natural frozen yogurt, as pictured.
Bring water, agave nectar, and orange peel to a brisk simmer in a medium saucepan over high heat. Add apricots, pushing down to cover with liquid; reduce to a gentle simmer. Cook until apricots are just tender, 2 to 5 minutes, depending on ripeness.
Transfer apricots gently with a slotted spoon to a shallow bowl or dish. Pour just enough liquid over them to cover and return saucepan with remaining liquid to stove. Simmer over medium-high until reduced by half and lightly syrupy, about 10 minutes.
Strain syrup into dish with apricots. Refrigerate at least 1 hour and serve.
Apricots from farmers' markets are usually tastier than store varieties.
