Via delicious magazine UK

These delicately flavoured frozen desserts manage to be classy, romantic and delicious.

Serves 4

90 g honey
4 free-range egg yolks
300 ml double cream
1 tsp Drambuie liqueur
Vegetable oil for greasing For the plums
4 plums, halved and stones removed
Zest of 1 lemon and 1 orange
100g demerara sugar
1 cinnamon stick
200 ml red wine
50 ml port

Pour into 4 x 200ml lightly greased dariole moulds (or ramekins) and put in the freezer
to set.

For the plums, preheat the oven to 180°C/fan160°C/gas 4. Put the plum halves in a small ovenproof dish, cut-side down. Add the rest of the ingredients, cover with foil and bake in the oven for 20-25 minutes until the plums are tender.

Remove the frozen parfaits from the freezer. Briefly dip the moulds in hot water, then
turn out and serve with the warm plums and spoonfuls of their syrup.