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1
Place the dried apricots, orange zest and mixed spices in a microwave safe glass jug and pour water over.
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2
Leave uncovered and cook on HIGH (100%) for 7 minutes.
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3
Allow to cool, add the honey to the yoghurt and then add to the apricot mix and then using a food processor, blender or stick blender puree till smooth.
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4
Place the apricot puree in a freezer proof bowl (or muffin tins), lined with plastic wrap on the inside of each mould.
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5
Sprinkle a few pieces of walnuts into the plastic lined moulds.
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6
Pour yoghurt puree into each mould halfway up.
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7
Sprinkle remaining walnuts evenly amongst the moulds onto the yoghurt puree.
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8
Pour remaining yoghurt into each mould.
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9
Seal with another layer of plastic wrap over the top.
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10
Cover and freeze the apricot yoghurt until required.
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11
Serve prinkled with extra crushed nuts.
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12
CONVENTIONAL METHOD -.
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13
If you don't have a microwave - Place dried apricots, orange zest and mixed spices in a saucepan and cover with boiling water, leaving them to soak overnight.
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14
Next day check that there is enough water in the pan (add more if necessary to cover the fruit), cover with lid and cook on stove top on medium heat until apricots are soft.
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15
Continue from step 3 as above.
