Meals and Courses

  • 100 g (3½ oz) prunes, stoned
  • 100 g (3½ oz) ready-to-eat dried peaches
  • 100 g (3½ oz) ready-to-eat dried pears
  • 100 g (3½ oz) ready-to-eat dried apples
  • 100 g (3½ oz) ready-to-eat dried apricots
  • 50 g (2 oz) ready-to-eat dried figs
  • 1 cinnamon stick
  • 4 cloves
  • rind of 1 lemon
  • 50 g (2 oz) caster sugar
  • Greek yogurt
  • clear honey

Put the prunes and the ready-to-eat dried fruits, the cinnamon stick, cloves, lemon rind and sugar in a saucepan and cover with cold water. Set over a medium heat and simmer for 15 minutes until the fruit plumps up.

Remove the pan from the heat and strain the fruits, reserving the liquid and discarding the cinnamon stick. Return the liquid to the heat for 10 minutes until reduced.

Return the fruits to the syrup, warm them through and serve with some yogurt and a drizzle of honey.

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