Coffee Fruit Compote with Ginger Yoghurt

By Jody Vassallo

Coffee Fruit Compote with Ginger Yoghurt recipe, brought to you by MiNDFOOD.

200g dried dates

200g dried pitted prunes

200g dried pears or apricots

200g dried figs, halved

1 tsp ground coffee

500ml prune juice

1 cinnamon stick

1 vanilla bean, halved

3 tbsp raw sugar

2 tbsp chopped glacé ginger

250ml Greek yoghurt

1 tbsp honey

1 Place dates, prunes, pears, figs, coffee, prune juice, cinnamon, vanilla and 
sugar into a pan and bring to the boil. Reduce heat and simmer for 20 minutes or until the fruit is plump. Remove cinnamon stick 
and vanilla bean.

2 Place the ginger, yoghurt and honey in a bowl and gently stir to combine. Serve the yoghurt in a bowl alongside the fruit.

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