Fruity Yogurt Pots
1 x 200g/7oz can apricots in juice
1 ball preserved stem ginger in syrup, finely chopped, plus 2 tbsp syrup from the jar
juice of 1 orange
2 oranges, cut into segments
1 papaya, peeled, seeded and chopped
½ small pineapple, peeled, cored and chopped
2 tbsp orange curd
225g/8oz/1 cup Greek yogurt
1 Drain the apricot juice into a pan and stir in the ginger syrup. Add the chopped stem ginger and orange juice. Warm over a low heat, stirring gently. Bring to the boil, then reduce the heat and simmer for 2–3 minutes until thick and syrupy.
2 Chop the apricots and mix in a bowl with the oranges, papaya and pineapple. Pour the syrup over the fruit. Divide among four glasses or bowls.
3 Swirl the orange curd through the yogurt and spoon over the fruit. Chill in the refrigerator before serving.