Lulus Apricot Compote with Green Almonds

1. 1

   Toss the quartered apricots gently with 3 tablespoons sugar and set aside to macerate for about 1 hour.

2. 2

   With a small knife, cut the green almonds along the crease, then twist to open.

3. 3

   Pop out the kernel inside, and using the knife and your fingers, peel away the white skin to reveal an even whiter kernel.

4. 4

   Collect all the green almonds in a bowl and discard all the scraps.

5. 5

   Cut the almonds into slivers and set aside, covered with a damp towel, until ready to serve.

6. 6

   Stir together 2 1/4 cups sugar and 1 1/2 cups water in a medium-size nonreactive saucepan.

7. 7

   Split the piece of vanilla bean lengthwise and scrape out the seeds into the saucepan, reserving the pods for another use.

8. 8

   Bring the mixture to a full boil, stirring frequently to dissolve the sugar and break up the bits of vanilla seeds.

9. 9

   Reduce the heat to a simmer, add the apricots, and poach them in the syrup for about 5 minutes, until very tender when pierced with the tip of a sharp knife.

10. 10

    Remove from the syrup and let cool.

11. 11

    Divide the apricots among 4 dessert plates, spoon a few tablespoons of the vanilla syrup over each serving, and sprinkle the slivered green almonds on top.

* Per serving · 4 servings · Values may vary.