Photo: Dan Jones
Pour the wine into a medium saucepan and add the sugar, vanilla seeds and pod. Stir over a low heat until the sugar dissolves. Add the apricots and cover, poaching very gently for 12-15 minutes or until tender.
Lift the apricots out of the poaching liquid with a slotted spoon and put into a bowl. Boil the liquid rapidly over a high heat for 10-15 minutes to create a thin syrup. Pour over the apricots and leave to cool a little. Remove the vanilla pod.
Serve warm or cold with a scoop of vanilla ice cream, and the shortbread on the side.