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. Poach the apricots in the syrup for about 5 minutes, or until very tender. Let cool.
This compote is delicious served over ice cream or ricotta cheese.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.