Tropical Fruit Compote

Directions

1. 1
   Rinse the dried fruit to reduce the added sugar content on the surface of the fruit .Place the dried fruit in the pot.
2. 2
   Pour enough water over top to cover it by 1/2 inch.
3. 3
   Simmer to rehydrate the fruit.
4. 4
   To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves, , increase heat to medium, bring to a boil and boil 3 minutes or until golden (do not stir).
5. 5
   Remove from heat; let stand 1 minute.
6. 6
   Carefully add 2 tablespoons butter, stirring until butter melts.
7. 7
   Gradually add pomegranate juice, stirring constantly until mixture is smooth.
8. 8
   Return to heat; cook over medium-low heat 8 minutes or until thickened.
9. 9
   Cool.
10. 10
    While the sauce is cooling prepare the topping.
11. 11
    Beat cream and pudding mix together until mousse like in consistency (this takes longer than normal pudding mix between 3 and 5 minutes.)
12. 12
    Gently fold pudding and yogurt together.
13. 13
    To serve, spoon warm compote into 8 dessert cups.
14. 14
    Top each serving with about 1/4 cup topping and 1 tablespoon sauce.