Stir the sugar and 1 1/4 cups water together in a medium-sized non-reactive saucepan
. Scrape out the seeds from the vanilla bean and add them along with the pod
to the saucepan. Bring to a full boil, stirring frequently to dissolve the sugar
. Reduce the heat to a simmer
and add the apricots
the apricots in the syrup for about 5 minutes, or until very tender. Let cool.