2000s Recipes + Menus
Cherry-Apricot Yogurt Sundaes
- Active time:20 min
- Start to finish:1 hr
We use Greek yogurt because it has a much thicker texture than other yogurts and holds its shape nicely.
- 1/3 cup sugar
- 1/2 cup water
- 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
- 6 fresh apricots
- 1 lb fresh cherries (preferably Royal Ann or Rainier)
- 2 teaspoons fresh lemon juice
- 2 cups plain yogurt (preferably Greek)
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.
- Apricots and cherries can stand in syrup up to 2 hours (cherries will start to discolor after that time).
- 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.