Blood Orange Syrup 2 recipe

2-1/2 pounds blood oranges
1 cup water
3/4 cup sugar
1 tablespoon fresh lemon juice
1/2 vanilla bean, split lengthwise
1 tablespoon brandy
1 quart vanilla ice cream

Cut peel and white pith from blood oranges.
Working over bowl to catch juices, cut between membranes to re-lease orange segments into bowl.
Combine 1 cup water, 3/4 cup sugar and 1 tablespoon fresh lemon juice in medium saucepan.
Scrape in seeds from vanilla bean; add vanilla bean.
Bring to boil.
Reduce heat; simmer until liquid is syrupy, about 8 minutes.
Stir in brandy and orange segments and any accumulated juices.
Refrigerate until cold.
Discard vanilla bean.
Scoop vanilla ice cream into bowls. Spoon blood orange compote over and serve.