A Thing for Yoghurt

The fastest dessert I know: take two tablespoons of yoghurt per person and add two teaspoons of St Dalfour fruit spread per person. Whip it up with a balloon whisk and serve in ramekins or glasses. The cherry one is really good.

But if you want to start playing around with something different along the same lines, bomb a couple of tablespoons of a nice, rich fruit compote into a glass with yoghurt that’s had honey and vanilla whipped into it! Again, two tablespoons of yoghurt, one generous teaspoon of runny honey per person and then a few drops of vanilla essence or, if you’re feeling lavish, the seeds scraped from half a vanilla pod. Whip it up and serve it up.You can top the yoghurt with the compote, you can pour the yoghurt on top (and maybe top it all off with some toasted almond slices or some biscuit crumbs – ratafias are good!) or you can depth charge the compote in and top off with yoghurt so you have a glass of yoghurt with a fruity bit hidden inside. The possibilities are not only endless, but deeply liberating and even therapeutic!

Well, maybe not then...

All you need now is the compote – and we aim only to serve and please! Here come three fruit compotes, all simple and yet good. These will serve a generous two served in a glass, but will easily do four if you serve them with yoghurt.

Pear Compote

Apple and Apricot Compote

Apple and Mango Compote