Ingredients

• 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

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Directions

1. In a small saucepan, combine 1 cup of filtered water, the honey, and vanilla bean. Cover with lid and bring to a boil.
2. 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.
3. Transfer the poached apricots with a slotted spoon to a dish.
4. Boil the remaining syrup uncovered until reduced to about ½ cup.
5. Serve warm, at room temperature, or cold with a generous drizzle of the thickened syrup and a dollop of yogurt.