Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

June 1, 2011

HONEY YOGURT FRUIT COMPOTE

2 cups plain curds / yogurt 3 tablespoons honey ½ teaspoon ground cinnamon 2 oranges, peeled, sliced, and halved 1 […]
2 cups plain curds / yogurt
3 tablespoons honey
½ teaspoon ground cinnamon
2 oranges, peeled, sliced, and halved
1 cup pineapple chunks
1 apple, cored and chopped
1 ripe pear, cored and sliced into wedges
1 cup papaya cubes
2 bananas peeled and sliced
In a small bowl, combine the yogurt, honey and cinnamon.
Stir well to blend.
Chop the fruits to desired size and mix together in a separate bowl.
Arrange alternate layers of yogurt mixture and fruit in individual tall glasses or bowls.
Chill for ½ an hour before serving

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Article written by Bridget White-Kumar
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