A recipe from ” The Covent Garden Cookery Book” by Diana Troy.
Ingredients
- 12 oz mixed dried fruit e.g Prunes, Apricots, Apples. Pears
- 1/2 pint water
- juice of a l;emon
- 1/2 oz fresh root ginger pounded to a paste
- 12 oz full-fat Greek yoghurt
Servings:
Instructions
- Soak the dried fruit in the water for a few hours. Pour the water and the fruit into a saucepan and simmer until the liquid is reduced by half.
- Remove any stones and put all the liquid and dried fruit into a liquidiser. Add the lemon juice, ginger and yoghurt and blend to a puree.
- Chill the mixture before serving.
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