The remaining Zinfandel wine from these poached figs is the perfect companion for the succulent Fennel-Crusted Rib Roast and Warm Greens With Cornbread Croutons.
Combine figlets, wine, apricots, and remaining 4 ingredients in a small saucepan.
Bring fig mixture to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 10 to 12 minutes or until mixture is slightly thickened.
Scrape seeds from vanilla bean into fig mixture; discard vanilla bean. Cool 1 hour.
Serve immediately, or cover and chill until ready to serve.
*1 cup cranberry-grape juice cocktail and 2 tsp. apple cider vinegar may be substituted.
**1/2 tsp. vanilla extract may be substituted. (Stir extract into figs after removing saucepan from heat.)
Note: Store in an airtight container in refrigerator up to 2 weeks. If chilled, let stand at room temperature 30 minutes before serving.