Raspado de Orejones

Directions

1. 1
   Combine the water and sugar in a saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved.
2. 2
   If using a vanilla bean, scrape the seeds into the syrup, then add the pod.
3. 3
   Bring to a boil over medium heat.
4. 4
   Boil for 5 minutes, then let cool completely.
5. 5
   If using vanilla extract, stir it in at this point.
6. 6
   Meanwhile, put the apricots in a small saucepan and cover with water.
7. 7
   Bring to a boil over medium heat.
8. 8
   Let cool for 10 minutes, then drain the apricots.
9. 9
   Discard the vanilla bean pod.
10. 10
    Put the syrup, half of the apricots, and the lime juice in a blender and blend until smooth.
11. 11
    Refrigerate until completely chilled.
12. 12
    Coarsely chop the rest of the apricots.
13. 13
    For each serving, mound about 1 cup of shaved ice in a serving dish.
14. 14
    Drizzle 6 to 8 tablespoons of the apricot syrup over the ice, and scatter 1 tablespoon chopped apricots and 1 tablespoon pistachios over the top.
15. 15
    Serve immediately.