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Directions for Apricot Bread with Walnuts: Preheat an oven to 350 degrees F. Grease and flour a 1-lb (or two smaller pans) loaf pan.
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In a bowl, stir and toss together the flour, baking powder and salt.
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Set aside.
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In the bowl of an electric mixer fitted with the flat beater, beat the butter and sugar on medium speed until blended, 2 to 3 minutes.
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Add the eggs one at a time, beating well after each addition.
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Reduce the speed to low and add the flour mixture along with the milk and lemon zest.
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Beat until blended and smooth, stopping the mixer occasionally to scrape down the sides of the bowl.
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Stir in the walnuts.
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Spoon the batter into the prepared pan.
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Arrange the apricots halves, slightly overlapping.
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Bake until a toothpick inserted into the center of the loaf comes out clean, 40 to 50 minutes.
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Remove the bread from the oven and transfer the pan to a wire rack.
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Cool completely, about 1 hour, before serving.
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Just before serving, in a small saucepan over low heat, warm the honey.
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Brush the apricots with the honey.
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Accompany each slice with a dollop of whipped cream.
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Directions for Peaches in Vanilla Sauce: In a 3 1/2-quart Dutch oven, combine the peaches, sugar, cornstarch and lemon juice.
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Scrape the vanilla seeds into the pan, add the bean and stir to combine.
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Set the pan over medium-low heat and cook, stirring occasionally, until the mixture is just beginning to bubble and the sauce is slightly thickened, about 10 minutes.
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Remove from the heat.
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Remove the vanilla bean and discard.
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Let cool for at least 30 minutes before serving.
