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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: 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.

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