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1
Prepare an ice-water bath; set aside.
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2
In a large bowl, sprinkle gelatin over 3 tablespoons cold water; let stand 5 minutes to soften.
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3
Combine the cream, sugar, and vanilla bean and scrapings in a medium saucepan over medium-high heat.
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4
Gently simmer until bubbles form around the sides of the pan, about 5 minutes.
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5
Let cool slightly.
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6
Discard the vanilla pod.
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7
Pour the hot cream mixture into the gelatin mixture, and whisk until combined.
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8
Set the bowl in the ice bath.
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9
Let cool completely, stirring frequently.
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10
Strain the mixture through a fine sieve into a medium bowl.
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11
Divide among 8 custard cups.
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12
Cover tightly with plastic wrap, and chill until set, at least 4 hours or overnight.
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13
When ready to serve, top each portion with 2 poached apricot halves.
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14
In a 4- to 5-quart pot over medium heat, combine 4 cups water with the sugar, lemon peel, ginger, cardamom, and vanilla scrapings.
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15
Bring the mixture to a boil.
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16
Cook until the sugar dissolves, and then reduce heat to low.
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17
Simmer, uncovered, until the liquid has thickened slightly, about 10 minutes.
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18
Add the apricots to the pan.
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19
Rinse a double thickness of cheesecloth under cold water, and drape it over the apricots so all the fruit is covered by the cloth and submerged in the liquid.
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20
Continue simmering until the apricots soften slightly, 2 to 4 minutes.
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21
Remove from heat, and let cool completely.
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22
Use immediately, or transfer the apricots and poaching liquid to a storage container.
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23
Make sure the apricots are completely submerged in the liquid.
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24
Refrigerate, covered, up to 4 days.
