Apricots and Beaumes de Venise

• 1 vanilla bean
• 1/2 cup freshly squeezed orange juice
• 1/2 cup Beaumes de Venise or other sweet white wine, such as Sauternes
• 2 tablespoons granulated sugar
• 2 tablespoons orange-blossom honey
• 1/2 cinnamon stick
• 5 whole cloves
• 9 apricots, pits removed, halved

1. Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a large saucepan.
2. Add the orange juice, wine, sugar, honey, cinnamon stick, vanilla pod and cloves.
3. Bring to a boil over medium-high heat.
4. Turn the heat to medium-low and continue cooking the liquid 5 to 7 minutes, to reduce and thicken it slightly.
5. Turn the heat to low and place the apricot halves in the pan, cut side up.
6. Simmer about 3 minutes, until they just begin to soften.
7. Turn off the heat, and let the apricots cool in the pan of liquid.
8. Keep in mind that the apricots will continue to cook in the warm liquid.

vanilla bean, freshly squeezed orange juice, venise, sugar, orangeblossom honey, cinnamon, cloves

Taken from www.epicurious.com/recipes/food/views/apricots-and-beaumes-de-venise-390842 (may not work)