- serves 4-6 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 1 kg thick Greek yoghurt
- 1 tbsp honey
- 60 g soft brown sugar
- 1 cinnamon stick
- 4 cloves
- 1 tsp orange blossom water (optional)
- 1 orange, rind peeled
- 500 g mixed dried figs, pitted prunes, apricots and sultanas
Chilling time: 4 hours
Instructions
- Line a sieve placed over a bowl with muslin and place the yoghurt in the muslin. Stand in the fridge for at least 4 hours or until the yoghurt is thick and well drained.
- Meanwhile, place 750 ml (3 cups) water in a saucepan. Add the honey, brown sugar, cinnamon, cloves, orange blossom water and orange rind, stir to combine and bring to a simmer. Rinse the fruits quickly in running water and add to the liquid. Reduce the heat to low and simmer for 10 minutes, then remove from the heat and allow to cool to room temperature. Refrigerate the fruits in the poaching liquid until ready to serve.
- Serve the labne with the fruits and the poaching liquid.
Photography by Kitti Gould.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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