Slit open the vanilla pods and scrape them out.
Boil the apple juice with the juice of one lemon, sugar and vanilla pulp.
Mix the cornstarch with 4 tablespoons of cold water and stir into the apple juice.
Simmer over low heat for 10 minutes, then let cool and stir in the apricot liqueur.
Slightly cut each apricot crosswise. Place in boiling water for about 5 seconds, then immediately quench and skin.
Cut the apricots in half, twist out the stones and add the apricots to the broth.
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