Honey Vanilla Poached Apricots
- 1/4 cup Clover Honey
- 1/2 Spice Tribe Laie Vanilla Bean. split and scraped
- 1 lb Fresh and Ripe Apricots, halved lengthwise and pitted
- Greek Yogurt
In a small saucepan, combine 1 cup of filtered water, the honey, and vanilla bean. Cover with lid and bring to a boil.
Remove lid and whisk mixture to break up vanilla bean clumps. Add apricots, reduce heat to low and simmer until just tender, about 4 minutes total depending on the ripeness of the fruit.
Transfer the poached apricots with a slotted spoon to a dish.
Boil the remaining syrup uncovered until reduced to about ½ cup.
Serve warm, at room temperature, or cold with a generous drizzle of the thickened syrup and a dollop of yogurt.