Winter fruit compote with yogurt

Method

1. Put the prunes and apricots into a bowl and cover with 1 litre boiling water. Cover and soak for 8 hours or overnight.
2. The next day, transfer the fruits and soaking liquor to a saucepan or flameproof casserole. Add the lemon zest, cinnamon and vanilla. Mix the honey with 4 tablespoons of warm water and add to the fruits. Bring to a simmer and cook for 5 minutes or until the fruits are tender. Leave to cool, then cover and chill overnight. 
3. To serve, peel and slice the bananas and quarter, core and slice the pear. Stir into the dried fruits with the orange juice and grapes. Spoon into bowls, drizzle with honey and serve with low-fat natural bio yogurt, if you like.