Fig and prune stew

aid a health food store for good quality dried fruits that come to life in a sweet and spicy syrup. Serve as a pudding with yoghurt and pistachios, or as a lovely accompaniment to a slice of lemon tart or chocolate cake. I've even been known to add it to the breakfast porridge.

Serves 4

• 250 ml white wine
• 500 ml water
• 150 g soft brown sugar
• 1 vanilla bean, split lengthwise
• 2 cinnamon sticks, broken
• 10 cloves
• 10 peppercorns
• pinch of ground saffron
• Rind of 1 lemon, peeled into thin strips
• 200 g dried figs, halved
• 200 g dried apricots
• 200 g dried, pitted prunes
• 200 g natural yoghurt
• 50 g pistachios, shelled

1. Combine the white wine, water, sugar, vanilla bean, cinnamon sticks, cloves, peppercorns, ground saffron and peeled lemon rind and bring to the boil, stirring, until the sugar has dissolved.
   
   
2. Add the figs, apricots and prunes, and simmer for 20 to 30 minutes until soft and swollen. Set aside to cool in the syrup. PS. If you want a stickier syrup, remove the fruits and boil the liquid for a few minutes until reduced in volume, then return the fruit to the syrup and cool. I leave the spices in the syrup, but you can strain them out if you prefer.
   
   
3. Serve warm or at room temperature, with a big dollop of yoghurt and a scattering of lightly crushed pistachio nuts.