Poached dried apricots and cherries with cardamom

Step 1: In a skillet over medium heat toast the cardamom seeds for about 2 minutes or until fragrant. Remove from heat. If the apricots are sulphured drop them into a pot of boiling water and boil for a few minutes, dean and rinse.

Step 2: In a pot add 1 1/3 cups water along with the sugar, honey, cardamom sees and the vanilla bean and bring to a boil over medium high heat; stir to dissolve the sugar. Stir in the apricots and reduce heat to a simmer and cook for 5 minutes. Turn off heat, over pan, and let stand for 1 hour.

Step 3: Remove the fruit to a serving dish with a slotted spoon. Add cherries to the syrup and bring to a boil cooking until reduced to 3/4 cup (this will take 5-10 minutes). By this time the cherries will be soft and syrup thickened. Stir in wine and pour the syrup (including cherries) over the apricots. Cover and refrigerated until chilled. ***will keep for several weeks in the refrigerator.