For the dish

• 400 gr. yoghurt
• 160 gr. dried fruit sauce
• 20 gr. roasted almonds

For the dried fruit sauce

• 90 gr. dried prunes
• 90 gr. dried apricots
• 90 gr. dried figs
• 300 gr. syrup
• zest from ½ orange
• zest from ½ lemon

For the syrup

• 700 gr. water
• 350 gr. sugar
• ½ vanilla bean
• 1 star anice
• 1 stick cinnamon