This was so easy, I hesitate to post it as a "recipe". Simply toss the apricot halves, and remaining syrup in a pan and bring it to a boil over medium heat. Keep stirring to prevent sticking, and cook it until it thickens. That's it. You've made apricot jam/spread/filling/whatever.
It will go nice with the vanilla sugar meringues you just made with leftover egg whites.
3 egg whites at room temperature
1 cup vanilla sugar
Pinch of cream of tartar
Pinch of salt
Beat egg whites until foamy. Add salt and cream of tartar. Beat until they hold soft peaks. Add vanilla sugar a tablespoon at a time until it is all absorbed and holds stiff peaks. Preheat oven to 200 degrees F. Line baking sheets with parchment or silicone pads.
Shape meringues and bake about 1 1/2 hours. Turn off oven and let dry out another hour or two.
There. That's what you do with leftover egg whites. You have been saving used vanilla beans to stick in a jar with sugar, haven't you?
My inner-home economist just had an orgasm.
"Oh god...I'm..I'm...being so...thrifty! Oh, oh god, I'm saving money!"
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