Photography: Dean Wilmot
Dried fruit compote with yogurt
By Mandy Sinclair
Dried fruit compote with yogurt
INGREDIENTS
2 cinnamon sticks
1 vanilla bean, split, scraped or 1 teaspoon vanilla paste
½ cup (30g) dried apple rings
½ cup (75g) dried peaches
½ cup (75g) dried apricots
½ cup (85g) pitted prunes
low fat natural yogurt, to serve, optional
METHOD
1. Place 2 cups water, cinnamon sticks and vanilla in a medium saucepan. Bring to boil on high heat. Reduce heat to low, add dried fruit and simmer, uncovered, for 5 minutes, until fruit are tender and plump. Remove from heat and leave to steep for 30 minutes.
2. Divide fruit compote between serving glasses or bowls and serve each with a dollop of yogurt, if using.
Tip: If you leave the fruit overnight, the fruit will continue to soak up the syrup.
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