Cut the apricots in half, blanch in boiling water, shock in ice water, and peel off the skin.

Quarter and pit the apricots.

Boil the white wine with the sugar, vanilla sugar, vanilla bean, and lemon juice.

Add the apricots, remove from heat, and let set.

Flavor with apricot Eau de Vie.

Fill hot rinsed canning jars.

Heat the rum, light it, and cover the apricots.

Close the jars tightly.