Ingredients
1
lemon
3/4
cup honey
1
vanilla bean, split lengthwise
8
dried Calimyrna figs, cut into quarters (1 cup)
1/2
cup dried apricots, cut in half
1/2
cup dried cherries
3
firm ripe Bosc pears, peeled, coarsely chopped
1
Gala or Fuji apple, peeled, coarsely chopped
2/3
cup pomegranate seeds, if desired
Preparation
Using vegetable peeler, remove 4 (2-inch) strips of peel from lemon. Squeeze 1 tablespoon juice from lemon (discard remaining lemon peel; save remaining juice for another use).
In 2-quart nonaluminum saucepan, mix 2 1/2 cups water and the honey until well blended. Scrape seeds from vanilla bean; add seeds and vanilla bean pieces to honey mixture. Stir in lemon peel and juice. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high; cook uncovered 25 minutes or until reduced by half. Stir in figs, apricots and cherries. Spoon mixture into medium bowl. Cool completely.
Add pears and apple to honey mixture; stir well. Cover; refrigerate 8 hours or overnight. Discard vanilla bean pieces and lemon peel. With slotted spoon, spoon fruit into serving bowls; sprinkle with pomegranate seeds.
