In 2-quart nonaluminum saucepan, mix 2 1/2 cups water and the honey until well blended. Scrape seeds from vanilla bean; add seeds and vanilla bean pieces to honey mixture. Stir in lemon peel and juice. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high; cook uncovered 25 minutes or until reduced by half. Stir in figs, apricots and cherries. Spoon mixture into medium bowl. Cool completely.