Rosewater Fruit Salad


50g dried figs
50g dried apricots
550g  pitted prunes
50g dried apples
55g Demerara sugar
3 tbsp orange juice
5 cardamom pods in shell
1 star anise
1 tsp rosewater
250ml plain yoghurt
100 flaked, toasted almonds


Place the sugar,  1 cup water, orange juice, cardamom, and anise in the wok, bring to the boil on medium heat. Simmer for  5 minutes. Pour into jug and stir in rosewater.
Pour liquid over the fruits and soak overnight
Serve with yoghurt and almond flakes

The syrup is just as good drizzled over fresh fruits with ice cream.
Replace the water with sherry for a grown-up delight.