Pantry Stone Fruit Bay Syrup Yogurt Jars

🍑 Pantry Stone Fruit Bay Syrup Yogurt Jars Soft peaches, apricots and plums in a light bay-lemon syrup, layered with thick yogurt, toasted oats and almonds. This is the kind of make-ahead jar that works for breakfast, brunch or a simple dessert: glossy fruit, creamy yogurt and just enough herbal warmth from the bay leaves. 🌿 Yield: 4 jars Time: 30 minutes, plus cooling Ingredients For the stone fruit: - 2 firm peaches or nectarines, pitted and sliced into wedges - 4 apricots or 3 small plums, pitted and quartered - 3/4 cup water - 1/3 cup honey or light brown sugar - 1 tbsp lemon juice - 2 strips lemon peel - 2 fresh bay leaves, or 1 dried bay leaf - 1 tsp vanilla extract - 1 small pinch fine salt For the jars: - 2 cups thick Greek yogurt or skyr - 1 cup toasted oats, granola or crisp muesli - 3 tbsp toasted almonds, roughly chopped - 1 tsp lemon zest - Mint leaves, optional - Extra honey, optional Method 1. Make the syrup. Put the water, honey or brown sugar, lemon juice, lemon peel, bay leaves, vanilla and salt into a medium saucepan. Bring to a gentle simmer and stir until the sweetener dissolves. Let it bubble quietly for 5 minutes so the bay can perfume the syrup without turning bitter. 2. Poach the firmer fruit first. Add peaches or nectarines and simmer gently for 4-6 minutes, turning once or twice. The fruit should look glossy and slightly softened, but it should not collapse. 3. Add the delicate fruit. Add apricots or plums and cook for another 2-4 minutes, depending on ripeness. Very ripe fruit may need only 1-2 minutes. Stop when the pieces are tender at the edge and still neat enough to lift with a spoon. 4. Finish the syrup. Lift the fruit into a bowl or jar. Simmer the syrup for 3-5 minutes more until it lightly coats a spoon. Remove the bay leaves and lemon peel if you want a cleaner flavor, or leave one bay leaf in the jar for aroma. Pour the warm syrup over the fruit and cool until warm or chilled. 5. Build the jars. Spoon yogurt into four jars or glasses. Add stone fruit, a little syrup, toasted oats and almonds. Repeat the layers if your jars are tall enough. Finish with lemon zest, mint and a tiny extra drizzle of honey if you want more sweetness. 🥄 Serving and storage Serve chilled for breakfast, brunch or a light dessert. The fruit and syrup keep covered in the fridge for up to 4 days. For the best texture, store oats or granola separately and add them just before eating. The syrupy fruit is also lovely over porridge, pancakes, rice pudding, pound cake or vanilla ice cream. Save this recipe for stone-fruit season. 🍯 #Tasteloom #StoneFruit #BreakfastJars #EasyRecipes #MakeAheadBreakfast