1 Kg plump ripe apricots 1 cup sugar Juice of 2 lemons, strained 6 inches cinnamon stick 1 vanilla bean split to expose seeds 2 cups water 2 tablespoons apricot brandy
Peel and de-stone apricots, reserving skin and stones, and cut into rough chunks. Add lemon juice and sugar and stand for a few hours, stirring occassionally. Place apricot-sugar mixture with the skins and stones, cinnamon, vanilla bean and water in a non-metalic (stainless steel?) container and bring to boil. Add the brandy, cover and simmer for 10 minutes. Uncover and bring to boil again. Partially cover the pot and cook until the fruit is quite tender (about 12 minutes), then cool for 5 minutes. Carefully pick out and discard the stones, cinnamon and vanilla bean. Puree the mixture and allow it to cool to room temperature. Pour into clean glass jars and seal; store in the refrigerator up to 5 months.
Use on icecream and other desserts, in cakes and on roast meats.