Sherry Poached Dried Fruits with Honey Yoghurt
- 250mls Sherry
- In a sauce pan over a medium heat combine the sherry, star anise, cinnamon, vanilla and dried fruit. Poach gently until all the stone fruit are hydrated and plump. Remove from the heat and chill.
- In a frypan over a medium high heat melt the butter then add the almond meal and nuts. Toss through the oil until toasted and lightly browned. Remove from heat and drain on kitchen paper.
- To serve add a couple of spoons of yoghurt on the base then top with the fruit and finish with the toasted crumble.