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|
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|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._
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