Wash the apricots thoroughly under cold water, then halve each one and remove the pit. Cut the halves into 1/2-inch thick slices to ensure even cooking and a consistent texture in your final compote. This sizing matters because thinner, uniform pieces will break down at the same rate, creating a cohesive, jammy consistency rather than a mixture of mushy and firm pieces.

In a medium saucepan, combine the water, honey, sugar, lemon juice, and salt. Stir to dissolve the honey and sugar completely—I prefer to do this before adding the fruit so the sweeteners distribute evenly and the liquid is already balanced when the apricots release their juices. Add the prepared apricot slices and stir gently to coat them in the liquid.

Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer and cook for about 7 minutes, stirring occasionally. The apricots should soften and begin to break down slightly while the liquid reduces and thickens. In the last 30 seconds of cooking, add the vanilla extract and stir to incorporate. I like to let the compote cool slightly off the heat before serving—it will continue to thicken as it cools, and the flavors will settle together.

Divide the warm or room-temperature compote into serving bowls. It can be enjoyed as-is or paired with yogurt, oatmeal, or desserts for added richness and tartness.