Name: Cherry-Apricot Yogurt Sundaes
Yield: Makes 6 servings
Ingredients: 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); Accompaniment: maple granola brittle

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Cherry-Apricot Yogurt SundaesJohn Kernick

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.

We use Greek yogurt because it has a much thicker texture than other yogurts and holds its shape nicely.

Recipe notes

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