Dried Fruit Terrine with a Banana Yoghurt Sauce

Preparation info

  • Difficulty


  • Serves

    15 to 18

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 1 lb (500 g) Agen prunes
  • 10 oz (300 g) dried apple rings
  • 12 oz (350 g) dried apricots
  • 12 oz (350 g) dried pears
  • 12 oz (350 g) dried peaches
  • 24 large mint leaves
  • 8 leaves gelatine
  • 2 pints (1 litres) warmed apple juice
  • Fresh strawberries to garnish

For the banana yoghurt sauce

  • 2 oz (50 g) dried bananas
  • 2 × 5 fl oz (60 ml) tubs natural yoghurt
  • 4 fl oz (125 ml) stock syrup


Blanch the mint for 1 second – no more – in boiling water.

Dissolve the gelatine in the warm apple juice and pour a little in the bottom of a terrine, to a depth of about in. (3 mm). Allow to set. Place the blanched mint leaves on top and carefully pour over a little more apple juice mixture. Allow to set.

Now layer the fruit in the terrine, setting each layer as you go with a little more apple juice mixture. When all the fruit has been used, place the terrine in the refrigerator to set fully.

To make the sauce, poach the dried bananas in a little water until very soft, then liquidise. Mix the syrup and yoghurt together and add the banana purée.

To serve the terrine, turn out and slice. Decorate with the banana yoghurt sauce and fresh strawberries.