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.

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  Serves 4-6

Ingredients
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

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Equipment
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Method

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._

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