Deborah's folly

Ingredients 15
Servings 6


  • 12
    dried peaches
  • 24
    dried apricots
  • boiling water for rinsing
  • weak China or jasmine tea to cover
  • 30
  • 2
    cardamom seeds, removed from their pods
  • 1
    cinnamon stick
  • 1
    twist of orange peel
  • 5
    vanilla essence
  • 5
    almond essence
  • 3
    oranges, peeled and segmented
  • 450
  • 350
    whipped cream
  • 30
    natural yoghurt
  • soft brown sugar to cover thickly


Cover and peaches and apricots in boiling water and soak in tea overnight. Remove from tea and set aside. Place tea in a saucepan with sugar. Add cardamom seeds, cinnamon stick, orange peel, vanilla and almond essence. Bring to boil, add peaches and apricots. Turn down heat and simmer gently for 5 to 6 minutes to poach fruit. Remove and cool fruit, reserving poaching liquid. Layer peaches and apricots, oranges and youngberries in a glass bowl. Add poaching liquid. Refrigerate to chill thoroughly. Whip cream until thick. Fold yoghurt in carefully, spoon over fruit. Cover with a thick layer of soft brown sugar and chill for 8 hours in the refrigerator, or until sugar dissolves into a thick crust.

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