Hands-on time 20min. Cooking time about 5min. Serves 8

♦ 4iog can apricots in fruit juice

♦  2 balls of stem ginger in syrup, finely chopped, plus 2tbsp syrup from the jar

♦ Vatsp ground cinnamon

♦ Juice of l orange, plus 3 oranges, cut into segments

♦ 1 mango, peeled, stoned and chopped

♦ l pineapple, peeled, core removed and chopped

♦ 450g pot coconut yogurt

♦ 3tbsp good-quality lemon curd

♦ 3~4tbsp light muscovado sugar

1 Drain the juice from the apricots into a pan and stir in the syrup from the ginger. Add the chopped stem ginger, ground cinnamon and orange juice. Put over a low

heat and stir gently. Bring to the boil and simmer for 2-3min to make a thick syrup.

2 Roughly chop the apricots and put in a bowl along with the segmented oranges, mango and pineapple. Pour over the syrup.

3  Divide among eight 300ml (% pint) glasses or dessert bowls. Beat the yogurt and lemon curd together in a bowl until smooth. Sprinkle with muscovado sugar, spoon a generous dollop over the fruit, then serve.

PER SERVING 205cals, 2g fat (lg saturates), 46g carbs (44g total sugars)

GET AHEAD Make to the end of step 2 up to four hours ahead. No need to chill. To use, complete the recipe.