- 125g light brown muscovado sugar
- 50g (2oz) unsalted butter
- 175ml (6fl oz) water
- 40g cut mixed peel
- 50g (2oz) glace cherries, cut into eighths, plus extra for decorating
- 85g raisins
- 85g sultanas
- 2tsp mixed spice
- 1/2tsp almond essence
- 3tbsp dark rum
- 4 egg yolks
- 450ml (15fl oz) double cream
- 85g toasted flaked almonds
- icing sugar, to dust
- You will need
- 900g (2lb) loaf tin, lined with clingfilm
Place the sugar, butter and water in a small pan and bring slowly to the boil, stirring until the sugar has dissolved. Increase the heat and boil for three minutes, then set aside to cool.
Place the peel, cut cherries, raisins, sultanas, mixed spice and almond essence in a bowl, pour over the rum and leave to macerate.
In a mixer bowl, beat the egg yolks until light and fluffy. Gradually pour in the reserved sugar syrup, beating all the time. Place the mixture in a pan and whisk over direct heat until the mixture is as thick as double cream.
Place in the mixer bowl and beat until cold. The mixture should now be thick and airy and leave a ribbon trail.
Whip the cream to the same consistency as the parfait base and fold in. Fold in the rum-soaked fruits and the almonds. Pour the mixture into the loaf tin and freeze overnight.
Remove the parfait and place in the fridge for 30 minutes before serving, decorated with glacé cherries and a dusting of icing sugar.
This will keep in the freezer for up to 2 weeks, as long as you wrap it really well once frozen.