In a bowl, rehydrate the dried fruit in the boiling water for 10 minutes. Drain, keeping the juice.
In a toaster, toast the panettone slices. Cut into cubes and set aside.
In another bowl, combine the yogurt with 15 ml (1 tablespoon) of the maple syrup. Set aside.
In a skillet, heat the remaining maple syrup until it caramelizes. Add the reserved fruit and the almonds. Continue cooking for about 2 minutes. Deglaze with the reserved fruit juice. Simmer gently for about 1 minute. Let cool.
Divide the salad among four glasses. Garnish with the panettone croutons and the maple yogurt.