MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry Apricot Yogurt Sundaes
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
    1/3 c  Sugar
    1/2 c  Water
      5    Fresh bay leaves;
           - halved lengthwise -OR-
      2 lg Dried California bay leaves
      2    Fresh lemon zest strips
           - (3x1")
      2    Fresh orange zest strips
           - (3x1")
      6    Fresh apricots
      1 lb Fresh cherries
      2 ts Fresh lemon juice
      2 c  Plain yogurt
 
  Accompaniment: maple granola brittle
  
  We use Greek yogurt because it has a much thicker texture than
  other yogurts and holds its shape nicely.
  
  Though you could certainly use regular red cherries in this recipe,
  we prefer yellow cherries such as Royal Ann or Rainier, available
  in supermarkets, for their lovely yellow color, as well as their
  bright flavor and mild sweetness.
  
  Simmer sugar, water, bay leaves, and zests in a 1 qt 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.
  
  Notes:

  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.
  
  Recipe by Lillian Chou and Paul Grimes
  
  Recipe FROM: Gourmet Magazine, Jul 2000
  
  Formatted by: Dave Drum, Jul 19, 2008
  
  Uncle Dirty Dave's Archives
 
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