Rinse the prunes, apricots and peaches and place in a large saucepan with 4 cups water. Add the sultanas, vanilla bean and the orange zest. Partly cover and bring slowly to the boil.
Fully cover and simmer for 5 minutes. Add the sugar and stir until dissolved. Cover and simmer over low heat for a further 15 minutes then allow to cool.
Add the orange flower water to the fruit. Transfer to a serving bowl, cover and refrigerate. Serve with the yoghurt on the side.
Orange flower water is a natural extract made from the distillation of orange blossoms. It has a delicate fragrance and an intense flavour. It is used in Middle Eastern and Mediterranean dishes, particularly desserts.