Dried Figs and Apricots in Vanilla Wine Syrup

• 1 bottle (750 ml) Gewturztraminer or Johannisberg Riesling wine
• 2/3 cup sugar
• 1 vanilla bean, split lengthwise
• 8 ounces dried Calimyrna figs (12 to 14 figs)
• Two 3-inch cinnamon sticks, broken in half
• 4 ounces (about 1 cup packed) dried apricots (about 12 halves)
• 1/2 cup creme fraiche, fromage blanc, or yogurt, optional
• 1 tablespoon toasted sliced natural (unskinned) almonds, optional

1. Combine the wine and sugar in a large saucepan.
2. Heat to a boil over medium heat, stirring, until the sugar has dissolved.
3. Scrape the seeds from the vanilla bean; add the seeds and the bean to the syrup.
4. Add the figs and cinnamon sticks.
5. Cook, covered, over mediumlow heat for 20 minutes: add the apricots and cook until the fruits are plumped and tender, about 25 minutes more.
6. Using a slotted spoon, transfer the fruit, cinnamon sticks, and vanilla bean to a heat resistant bowl.
7. Boil the wine syrup, uncovered, until it is reduced to about 2 cups.
8. Pour the syrup over the figs and stir to blend.
9. Refrigerate until well chilled, about 4 hours.
10. Eat plain or with a spoonful of creme fraiche, yogurt, or fromage blanc on top.
11. Garnish with almonds if desired.

wine, sugar, vanilla bean, figs, cinnamon, creme fraiche, natural

Taken from www.cookstr.com/recipes/dried-figs-and-apricots-in-vanilla-wine-syrup (may not work)