410 g/1 large can of prunes in natural
juice, drained, reserving the juice
1 small orange
A pinch of mixed (apple-pie) spice
300 ml
Greek-style Yoghurt (or use bought)
Crystallized (candied) orange slices, to
decorate
Method:
Discard the stones (pits) from the
prunes and finely chop half of them. Puree the remainder in a blender
or food processor with 30 ml/2 tbsp of the reserved juice. Finely
grate the orange rind and add to the puree with the mixed spice. Cut
off all the rind and pith from the orange and chop the flesh. Mix with
the chopped prunes. Lightly fold the prune puree into the yoghurt so
it gives a marbled effect. Do not over-mix. Spoon a little of the
chopped prunes and oranges into the base of four sundae dishes. Top
with half the marbled yoghurt. Top with the remaining chopped fruit,
then the remaining yoghurt mixture. Chill. Decorate with crystallized
orange slices before serving.