A Dried & Citrus Fruit Salad

We used to serve this salad at Claude’s to accompany a hazelnut parfait. The principal ingredients of dried figs and prunes are cooked in an aromatic sugar syrup that is given a touch of freshness by the addition of orange and lemon zests and orange fillets. One could serve this with a dollop of very lightly whipped sweetened mascarpone flavoured with a little vanilla extract, with toasted chopped hazelnuts folded through. Remember to oven-toast the nuts initially to loosen their skins, the