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Fruit With Yoghurt And Maple-almond Praline



  • 1.

    Boil 2 cups/500 ml maple syrup down to half.

  • 2.

    Stir in 3/4 cup/140 g toasted almonds, and immediately pour the mixture onto a parchment-lined baking sheet. When the caramel hardens, chop it quite fine.

  • 3.

    Cut up a variety of fruit in a bowl, top with plain, full-fat yoghurt, scatter over some chopped candied almonds, and grate over orange zest.

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