Wash the fruit and prepare in the normal way. Place the sugar and water in a saucepan, stir over a gentle heat until the sugar has dissolved. Add the fruit and poach until tender. Liquidise the fruit with sufficient syrup to give a fairly thick purée. Sieve if necessary. Allow to cool. Whisk the cream until quite thick. Fold the yoghurt and cream into the fruit purée. Pour into individual dishes or wine glasses. Serve cold.

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