Ingredients Serve 8 persons

150gr soft prunes

55ml Armagnac 450double cream

200gr custer sugar

200ml cold water

9 egg yolk

For the honey buiscuits

 25 softened unsalted butter

50gr custer sugar

Gozo and malta honey

25gr plain flour

For the honey buiscuits

 25 softened unsalted butter

50gr custer sugar

Gozo and malta honey

25gr plain flour

method

Method of the prune and armagnac parafait

To make the parafait put the prunes and the armagnatic in a pan and bring to the boil .

Remove from the heat and armagnatic in the pan and bring to the boil . Remove from the heat and soak overnight .

Drain the prunes through a sieve reserving them and the thick syrup separately . cut half the prunes into 5millimeter dice and set aside .

Cut the remaining prunes in half and set aside in the fridge for decoration .  Whip the cream in a a bowl to form soft peaks and then chill them in the fridge . Line a large baking tray with greaseproof paper and place eight metal rings (each 5.5cm diameter and for 4cm deep on it )

Leave in the freezer for 20 minutes.

Mix the sugar and water together in a heavy based saucepan . heat gently until the boil over a medium heat and boil until the syrup registers 114 degrees celcius on a sugar thermometer .

Meanwhile place the egg yolks in the bowl of an electric stand mixer fitted with the whisk until the mixture is cool . Fold the egg , yolk / syrup then fold it in the diced prunes . Pour the parfait mixture into the metal rings and return them to the freezer for at least six hours . to make the honey buiscuits , beat the butter and sugar together in a bowl until pale . beat in the honey , then the flour .

Spread the mixture thinly over a non stick baking tray parchment in a rectangle about 22 cm *14cm . bake in a preheated oven at 180 degrees celcius gas mark 4 about 10 minutes or until a deep golden brown colour .

Remove from the oven and leave to cool for a minute , cut into 8 strips each about 20cm *1.5cm return to the oven to soften for a minute then to make them pliable each strips around the empty parafait ring to form a round band .

Leave for a minute or so to harden then slip them off the parafait by placing your hands around the rings they shold be enough heat to release them . place each parafait .

Place each parafait and then put a prune half inside the ring to hold it in place . Finish each dessert with a drizzle of the reserved prunes syrup around the outside .

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