Citrus in Vanilla Syrup

In 2-quart saucepan, stir sugar, water and corn syrup. Split vanilla bean lengthwise and scrape out seeds; add seeds and bean pod to sugar mixture. Heat to boiling over medium heat; boil 5 minutes or until thick and syrupy. Remove from heat; discard vanilla bean pod.

Cut each orange and grapefruit crosswise into 1/4 inch thick slices. On rimmed serving platter or in serving bowl, alternately arrange orange and grapefruit slices. Drizzle syrup over fruit. Sprinkle with pomegranate seeds.