Zinfandel-Poached Figs

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.