Dried Fruit Salad with Yoghurt and Nuts

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

 

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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