Holiday Dried fruit compote

1 cup each dried Calimyrna figs, dried apricots and pitted prunes;

1⁄2 cup raisins or dried cranberries;

1 stick cinnamon;

10 each whole cloves and allspice;

2 strips (3 inches) orange rind;

1 cup orange juice;

1 orange sliced.

Trim stems from figs. In saucepan, combine figs, apricots, prunes, raisins, cinnamon stick, cloves, allspice, orange rind and juice and 3 cups water; bring to boil. Cover, reduce heat and simmer until fruit is tender, about 20 minutes.
Discard cinnamon, cloves and allspice; let cool. (Make-ahead: refrigerate in airtight container for up to 3 days.)
Garnish: garnish each serving with orange slices.

Spoon 11⁄2 cups low-fat (1%) vanilla-flavoured yogurt into cheesecloth-lined sieve over bowl. Cover and refrigerate until thick enough to mound on spoon, 1 hour. (Make-ahead: refrigerate for up to 2 days.)