Use this in our Floating Islands with Ricotta Cream and Poached Apricots.
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.
Apricots in syrup will keep, covered and refrigerated, for up to 2 days. (Warm apricots over low heat.)