Dried Fruit Salad with Yoghurt and Nuts
This recipe is full of natural, good things – there is no sugar in it as I have come to the conclusion it tastes better without it.
|4 oz (110 g) prunes|
|4 oz (110 g) dried apricots|
|4 oz (110 g) dried figs – cut out the hard stalk ends|
|4 oz (110 g) large raisins|
|zest and juice 1 orange|
|15 fl oz (425ml) natural yoghurt|
|2 oz (50 g) chopped, toasted hazelnuts|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
The night before, place the four dried fruits in a deep 2½ pint (1.5 litre) bowl and cover with 1¼ pints (725 ml) cold water. Make quite sure _all_ the fruit is immersed and leave to soak overnight.
The next day, drain off 3 fl oz (75 ml) of the water, place the fruits and the remaining water in a small pan. Cover and bring to simmering point, and leave to simmer gently for about 10 minutes or until all the fruit feels tender when tested with a skewer. Next stir in the orange zest and juice, then tip the whole lot into a shallow serving bowl to cool. Cover with clingfilm and chill.
Serve the salad spooned into dishes with the yoghurt and nuts handed round separately.
_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course._
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
No recipes relate to this.
Most Popular recipes
Win a Panasonic Breadmaker and a supply of Carr's Flour
All about chocolate
For Cheshire Cat in Canada
24 Nov 2014 22:56
24 Nov 2014 19:41
|Food and travel||
11 Nov 2014 09:07
22 Nov 2014 21:33
|Can Anyone Help?||
24 Nov 2014 18:07
21 Oct 2014 19:59
15 Nov 2014 14:55
28 Oct 2014 21:33