Autumn Fruit Salad

1. Split the vanilla bean in half lengthwise.

2. Chop dried apricots and figs and set aside. Zest and juice lemon.

3. Remove seeds from pomegranates easily and without mess by using this trick: Submerge the pomegranate in a large bowl filled with water before slicing it in half. Pull the flesh of the pomegranate apart while gently rubbing the seeds into the bowl of water. The water keeps the juice from splattering and staining your clothes. When you have removed all the seeds, discard the leftover white spongy membrane and drain the water out.

4. Fill a medium saucepan with water. Add the honey, cinnamon stick, vanilla bean and lemon zest. Bring to a boil, and cook until all the honey is dissolved.

5. Let it cool for just a few minutes (it should still be hot) and then stir in the dried figs and apricots. Let it cool completely.

6. Peel and coarsely chop persimmons. Peel, core, and chop pears and apple. Place fresh fruit chunks in a large bowl, and toss with the lemon juice.

7. Once the syrup with dried fruit has cooled, pour it over the apples and pears. Chill overnight in the refrigerator, covering the bowl with plastic wrap.

8. The next morning, remove and discard cinnamon stick and vanilla bean from syrup (The vanilla bean can be rinsed and reused, if desired.)

9. Using a slotted spoon, remove fruit from syrup and put into serving bowl or individual bowls. Garnish with pomegranate seeds before serving.