Soak wheat berries in water (enough to cover with 2 inches of water) overnight. Drain. Add the wheat berries to a saucepan with 4 cups of water and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer for 1 to 3 hours until wheat is tender.

While the wheat is cooking, prepare the poppy seeds. Rinse them in a fine-mesh strainer. Add poppy seeds to a saucepan with 3 cups of water. Bring to a simmer, remove from heat, cover, and let sit for 30 minutes. Repeat the process of heating to a simmer, remove from heat, and cover for 3o minutes. Strain the poppy seeds. Add half and half to the poppy seeds and grind with a food processor, immersion blender, or mortar and pestle.

Pour boiling water over the dried fruits, let sit for 30 minutes. Strain fruit. Dice into 1/4 inch (6 mm) pieces. Chop hazelnuts and almonds into 1/4 inch (6 mm) pieces.

Combine the cooled wheat, processed poppy seeds with cream, chopped fruits, nuts, honey, powdered sugar, orange zest, and almond extract. Chill for several hours or overnight. Garnish with dried fruit and/or nuts.