The brandy in this recipe may be omitted but it does make a dish of poached apricots into a more delicious dessert.
1 ½ lb. firm apricots
2 pints water
1 lb. granulated sugar | vanilla pod
4 fl. oz. brandy
Blanch and peel the apricots and cut them in halves. Crack the stones with a hammer or nutcracker and remove the kernels.
Put the water, sugar and the vanilla pod in a medium-sized saucepan over moderate heat. Stir to dissolve the sugar, raise the heat and bring the syrup to a boil. Add the apricots and kernels to the syrup. Lower the heat and simmer for 5 minutes.
Remove the pan from the heat and allow the apricots to cool in the syrup for about 20 minutes. Remove the fruit and the kernels with a slotted spoon and place in a bowl.
Take out the vanilla pod. Return the pan to the stove and boil rapidly until the syrup is thick. Remove from the heat. Add the brandy. Pour this sauce over the apricots. Chill in the refrigerator and serve with cream.