Serve this vanilla syrup over vanilla ice cream. You could also use the syrup as a base for a Vanilla Toddy – just add a little brandy and/or rye whiskey.
Over medium heat, in a small saucepan, add dried figs, prunes, apricots and cranberries, apple juice, sugar, scraped vanilla pods and bean and lemon juice. Bring to a boil, stirring occasionally. Let reduce until thickens slightly. Remove pot from heat. Remove vanilla bean from the saucepan. Stir in nutmeg. Serve warm over vanilla ice cream. Serves 6 to 8.
With a slice of lemon, rim 4 mugs or cups. Dip the mug on small plate with the vanilla sugar coating the entire top of the mug. Set aside.
After removing the syrup from heat, add brandy and/or rye whiskey. Reheat until over medium heat. Pour toddy mixture evenly into 4 mugs rimmed with sugar. Serve. Makes 4 toddies or about 3 cups.