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.
2000s Recipes + Menus
Cherry-Apricot Yogurt Sundaes
Serves6
- Active time:20 min
- Start to finish:1 hr
July 2000
- 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)
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Accompaniment:
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Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes.
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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.
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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:
- 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.
- Keywords
- lillian chou,
- paul grimes,
- dairy,
- fruit,
- dessert
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