Wash the apricots thoroughly and let them drain. Cut each apricot in half and remove the pits. Small apricots can be left whole if desired.

Step 2

In a large saucepan, combine the water and sugar over medium heat. Stir until the sugar dissolves completely and the syrup begins to boil.

Step 3

Add the prepared apricots to the syrup. Reduce the heat to low and simmer for 10-15 minutes until the fruit is tender but still holds its shape.

Step 4

Add the lemon juice during the last 2 minutes of cooking. If using vanilla, stir it in at the same time.

Step 5

Remove from the heat and let the compote cool completely. Transfer to sterilized jars, seal tightly, and store properly.