Apricots and Beaumes de Venise

1. 1

   Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a large saucepan.

2. 2

   Add the orange juice, wine, sugar, honey, cinnamon stick, vanilla pod and cloves.

3. 3

   Bring to a boil over medium-high heat.

4. 4

   Turn the heat to medium-low and continue cooking the liquid 5 to 7 minutes, to reduce and thicken it slightly.

5. 5

   Turn the heat to low and place the apricot halves in the pan, cut side up.

6. 6

   Simmer about 3 minutes, until they just begin to soften.

7. 7

   Turn off the heat, and let the apricots cool in the pan of liquid.

8. 8

   Keep in mind that the apricots will continue to cook in the warm liquid.

* Per serving · 4 servings · Values may vary.

No additional tips available.