Simply serve the apricots with vanilla ice-cream or double cream. You can use the leftover syrup in cocktails or drizzle it over fresh fruit salads. Makes 1.25 litres.
Ingredients
Method
Main
1.Combine sugar, cinnamon, vanilla bean and seeds and 310ml water in a saucepan and bring to the boil, stirring to dissolve sugar. Add apricot halves and turn occasionally until just tender (3-5 minutes). Remove apricots with a slotted spoon and transfer to sterilised jars. Cool syrup, then add brandy and pour over apricots, seal jars, stand until cooled, then store in refrigerator. Apricots will keep refrigerated for 2-3 weeks after opening.
