cherry-apricot-yogurt-sundaes-232336.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Dairy",
        "Fruit",
        "Breakfast",
        "Brunch",
        "Dessert",
        "Quick & Easy",
        "Yogurt",
        "Apricot",
        "Cherry",
        "Summer",
        "Healthy",
        "Gourmet",
        "Vegetarian",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Cherry-Apricot Yogurt Sundaes",
    "url": "http://www.epicurious.com/recipes/food/views/cherry-apricot-yogurt-sundaes-232336"
}