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
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.
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.
Makes 6 servings.