In a saucepan cover the apricots with hot water and add the vanilla bean. Let stand for 30 minutes. Add the sugar and simmer the apricots for 40 minutes, stirring frequently, or until soft.
Drain the fruits, discarding the vanilla bean and reserving the liquid, and transfer them to a serving dish. Add the cherries and angelica. Reduce cooking liquid until it is syrupy and stir in the Galiano. Pour syrup while still hot over fruit. Stir in lemon juice. Add water to thin sauce to desired consistency. Let cool. Chill, covered; until ready to serve.
