Ingredients
5
fresh bay leaves, halved lengthwise, or 2 large dried California bay leaves
2
(3- by 1-inch) strips fresh lemon zest
2
(3- by 1-inch) strips fresh orange zest
1
lb fresh cherries (preferably Royal Ann or Rainier)
2
cups plain yogurt (preferably Greek)
Accompaniment: maple granola brittle
Directions
1.
Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit. Cooks\' notes:
2.
Apricots and cherries can stand in syrup up to 2 hours (cherries will start to discolor after that time).
3.
Bay-leaf syrup can be made 3 days ahead and cooled completely, uncovered, then chilled, covered. Bring to a boil before tossing with apricots and cherries.
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