This is a very smart dessert that everyone will think you've spent ages making. Of course you can spike the prunes with any alcohol but I love the combination of prunes with Irish whiskey.

Ingredients

This is a very smart dessert that everyone will think you've spent ages making. Of course you can spike the prunes with any alcohol but I love the combination of prunes with Irish whiskey.

For the parfait;

  • 175 g Barmbrack, crusts removed and broken into crumbs
  • 2 tblsp Golden caster sugar
  • 3 Egg yolks
  • 275 ml Cream
  • 2 tblsp Milk
  • 1/4 vanilla pod, split and seeds scraped out or 1/4 tsp vanilla extract
  • 85 g White chocolate, melted
  • 2 tblsp Irish whiskey or irish cream liqueur (such as carolans)

    For the prunes:
  • 200 ml Water
  • Finely grated rind and juice 1 large orange
  • 175 g Golden caster sugar
  • 115 g Pitted prunes
  • 4-6 tablespooons irish whiskey
  • Icing sugar, to decorate

Method

  1. Preheat the oven to 200C. Place the brambrack in a roasting tin and sprinkle over half of the sugar.
  2. Bake for 10 minutes until crisp, then cool.
  3. Whisk the yolks with the remaining sugar. Bring 85ml of the cream to the boil with the milk and vanilla, then pour on to the yolk mixture, whisking.
  4. Return to the heat and cook gently until the custard coats the back of a spoon, stirring.
  5. Strain through a fine sieve and cool, then fold in the chocolate and crumbs. Chill for 30 minutes.
  6. Whip the rest of the cream to soft peaks, then fold in the custard mixture with the whiskey or Irish cream liqueur. Pour into 6 serving glasses and freeze for 2-3 hours, or overnight is best.
  7. Bring the water, orange rind and juice and sugar to the boil. Add the prunes, cover and simmer for 20 minutes until softened.
  8. Stir in enough whiskey to taste and set aside to cool.
  9. To serve, place a few spoons of the prune compote on top of the parfait in each glass.