Julienned strips of lemon zest

Combine apple juice and ginger in a large shallow saucepan and bring to a simmer.

Peel, quarter and core the pears and apples and toss with lemon juice. Add to saucepan. Cover and cook over low heat until pears are just tender, about 10 minutes.

Add apricots and prunes and then cover, cooking for 5 minutes on low heat.

With a slotted spoon, transfer the fruit to a serving bowl.

Raise heat and boil the apple juice mixture, uncovered until it reduces to 1-3/4 cups. Cool liquid slightly then pour over the fruit.

Stir the yogurt and honey together in a small bowl and set aside. Toast the almonds in a small skillet (unoiled) over low heat until golden (about 2 minutes.)

Drizzle the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of the lemon zest and sprinkle with the toasted almonds.