Boistfort Valley Farm
Community Supported Recipe Box

Cherry Apricot Yogurt Sundaes


  • 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: your favorite granola


dish: dessert
season: summer

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 and cherries lengthwise and remove pits. 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. Serve over yogurt with your favorite granola.

Adapted from Gourmet, July 2005