INGREDIENTS
WATER – 4.2 cups SUPERFINE SUGAR – 1 cup TAHITIAN VANILLA – ¼ pod FRESH ROSEMARY – 1 small sprig

FRENCH BERGERON APRICOT –2.7 cups halved and de-stoned

LEMON – to taste

METHOD
1. Combine the sugar and water in a saucepan that is large enough to hold all the fruit in a single layer. Heat gently, stirring to help the sugar dissolve. Slit the vanilla pod along its length and scrape the seeds into the pan along with the pod. Simmer for 1 minute, then add the rosemary and remove from the heat. Leave to infuse for 30 minutes.

2. Re-heat the syrup, then add the apricots and poach gently until just tender (between 3-10 minutes, depending on the ripeness of the fruit).

3. Check each apricot individually and remove once tender, some will cook quicker than others.

4. Lay them in a single layer in a broad, flat container.

5. Strain the syrup through a fine mesh sieve, then bring to the boil until it has reduced to around 400 grams (14 oz). Taste until the sweetness is balanced with the acidity. If needed, add a touch of lemon juice. Pour enough syrup to cover the poached apricots, and cool overnight in the refrigerator.