I wanted to do something special with the apricots we got in CSA Week #6 so I decided to “preserve” them. Hopefully they will last a few weeks because they are delicious on toast and banana bread!
makes about 2 cups
6 fresh apricots
1/4 cup water
1/2 cup sugar
1/2 vanilla bean
1 tablespoon lemon juice
Pit and chop the apricots. Drop them into a pot with water and sugar. Scrape the beans from the vanilla bean pod into the pot and drop the pod in too. Cook uncovered over medium heat until the apricots are tender, about 10 minutes. Cool to room temperature, remove vanilla bean, and add lemon juice. Mix well.
Store in refrigerator until ready to use. Enjoy!
