1. 10 apricots
  2. 1 pint gooseberries, husked
  3. 1 vanilla bean, or 2 teaspoons vanilla extract
  4. 3 tablespoons all-purpose flour
  5. 1 cup plus 1 tablespoon light brown sugar
  6. 1 orange, zest grated
  7. 1/2 teaspoon ground cardamom
  • Cut the apricots in half and remove the pit. Cut the apricots into 2-inch cubes.
  • Remove the gooseberries from their papery husks, and, using a paring knife, slice them in half. In a medium-size bowl, add the apricots and gooseberries, and toss to combine.
  • Using a paring knife, slice the vanilla bean in half lengthwise and, using the back of the knife, scrape the seeds from the pod. Discard the pod.
  • In another bowl, stir together the flour, brown sugar, orange zest, cardamom, and vanilla seeds (or vanilla extract). Add the dry ingredients to the fruit, and toss to combine. Set the mixture aside at room temperature, or store covered in the refriger/li>

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