Choose apricots which are still slightly firm. Wipe them. Halve them with a stainless steel knife. Set the halves aside. Break the pits. Select the almonds, blanch and halve. Put the apricots in the scalded and well drained jars without forcing until they reach the top of the jar, adding around 12 almonds into each 2 pint jar. Boil the water, sugar and vanilla pod for 5 minutes. Leave to infuse for 5 minutes then pour over the apricots up to the neck of the jar. Seal hermetically, sterilize for 10 minutes of simmering. Let cool in the sterilizer. Arrange in a dark, preferably cool place. Use the apricots in pies, in an already baked pastry with ice creams, or to scent Sangria, etc.
