Spiked fruit topping
- 2 cups chopped dried fruit (such as dried apricots, cranberries, apples, pineapple)
- 1 1/2 cups orange liqueur (such as Cointreau, Grand Marnier or triple sec)
- 1/2 cup sugar
- 1 vanilla bean split in half lengthwise
Adapted from bing.com
Place all ingredients in a medium saucepan and bring to a boil. Reduce heat to low and simmer, covered, for 30 minutes. Remove from heat and let cool; discard vanilla bean. Cover and refrigerate for a least 1 day or up to 1 week for fruit to absorb flavors. Serve warmed over ice cream, pound cake slices or plain yogurt.