Prune and armagnac parfait

Step 1

Place 1/2 cup (110g) sugar and 1/2 cup (125ml) water in a pan over medium heat, stirring until sugar dissolves. Cool slightly, then add Armagnac. Soak prunes in the Armagnac mixture overnight.

Step 2

The next day, line a 19cm x 23cm dish with plastic wrap. Heat remaining 1/2 cup (110g) sugar and 1/4 cup (60ml) water in a pan over medium-low heat until 119°C.

Step 3

Using an electric mixer, whisk yolks until thick and pale. Gradually add sugar syrup, whisking constantly until combined. Place chocolate in a heatproof bowl set over a pan of simmering water, stirring until melted and smooth. Cool slightly.

Step 4

In two batches, fold egg mixture into chocolate, then, in two batches, fold in cream. Fold in 1/2 cup Armagnac syrup and half the prunes. Pour into dish and freeze for 15 minutes, then remove from freezer and add half the remaining prunes. Cover and freeze overnight.

Step 5

Using a warm knife, cut into bars. Serve with pear, remaining prunes and Armagnac.