If using dried apricots, bring the water to a boil. Separate each dried apricot into halves. Place in a bowl and pour boiling water over top; let soak overnight. Transfer apricots and soaking liquid to a heavy bottomed 2 quart saucepan.

If using fresh apricots, use a paring knife to cut fruit in half along the cleft. Remove stones. Place apricot halves in a heavy bottomed 2 quart saucepan with the water.

Add sugar, honey, vanilla bean, cinnamon stick and lemon juice to the apricots. Set a heatproof plate directly on top of the fruit, ensuring that every piece is submerged, but none is resting on the bottom.

Bring poaching liquid to a gentle simmer over medium-low heat. The syrup should just simmer, not boil; lower heat if necessary. Poach until apricots are very soft, but not quite at the point of complete collapse, 30 to45 minutes. The fruit should resemble a compote, more than distinct apricot halves. With a slotted spoon, lift fruit out of the poaching syrup and set aside to cool to room temperature.

Meanwhile, over medium-high heat, bring syrup to a boil. Reduce liquid until medium thick, 20 to 30 minutes. Remove cinnamon stick and vanilla bean; transfer syrup to a clean container; let cool. (Fruit and syrup can be prepared up to 2 days ahead of time and stored separately in airtight containers, in the refrigerator. Bring both to room temperature before using.) Note: If using dried apricots, soak overnight. Serve leftover syrup with pancakes, oatmeal, or over ice cream or fresh apricots. Yield: 1 cup apricots and 1 1/4 cups syrup. Typed in MMformat by cjhartlin. Msn@attcanada. Net