Poached Apricots in Vanilla-Thyme Syrup

I found this recipe in Gourmet Magazine – the preparation is simple but the result is very elegant. Poaching time will depend on the ripeness of the fruit.

1 vanilla bean, halved lengthwise

3 cups of water

2 cups of sugar

5 strips of lemon zest

2 large sprigs of thyme

10 fresh apricots, halved and pitted

Scrape seeds from vanilla bean into a 2 quart saucepan and add pod, water, zest, and thyme sprigs. Bring to a boil, stirring until sugar is dissolved, then add apricots and simmer, stirring once or twice, until tender 2 to 6 minutes*.

Spoon syrup over warm apricots in bowls.

*A variation is to gently stir in 1 cup of fresh raspberries during the last minute of poaching.

Makes 4 servings.