Cherry-Apricot Yogurt Sundaes

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.

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.

Maple Granola Brittle

1 cup old-fashioned rolled oats
1/2 cup whole almonds (2 1/2 oz)
1/2 cup pecans (2 oz)
1/2 cup shelled sunflower seeds (2 oz)
1/2 cup roasted pumpkin seeds (2 1/2 oz)
1 teaspoon finely grated fresh orange zest
1 cup packed light brown sugar
1/2 cup pure maple syrup
1/2 cup fresh orange juice
1/4 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, softened
Special equipment: a nonstick bakeware liner such as Silpat; a candy
thermometer; parchment paper

Put oven rack in middle position and preheat oven to 350 F.
Spread oats, almonds, pecans, and sunflower seeds in an even layer in a
large shallow baking pan and bake, stirring occasionally, until oats
are pale golden, about 15 minutes. Transfer to a bowl and toss with
pumpkin seeds and zest.

Line a baking sheet with nonstick liner. Cook brown sugar, syrup,
juice, and salt in a 4- to 6-quart heavy saucepan over moderately high
heat, stirring with a wooden spoon (be careful not to splash or
splatter while stirring; mixture will become extremely hot), until it
registers 290 F on thermometer, 8 to 10 minutes. Stir in butter until
melted (mixture will thicken and become opaque), then quickly add nut
mixture and stir until coated well. Immediately pour onto liner, then
cover mixture with a sheet of parchment paper.

Roll out brittle as thin as possible with a rolling pin. Carefully peel
off parchment paper and discard (don't worry if some caramel sticks to
parchment).

Cool to room temperature, about 30 minutes. Break brittle into large
pieces.

Cooks' note:
Brittle can be made 2 weeks ahead and kept, layered between sheets of
parchment paper, in an airtight container at room temperature.

Makes 6 servings.



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