Cooked Wine Parfait

Beat the egg yolks with the sugar until creamy. Add the vin cuit. Fold in the cream. Fill the parfait mixture into a refrigerated container and freeze in the freezer for at least 5 hours. Serve the parfait in ice cream bowls. Drizzle with vin cuit and sprinkle with candied violets.

Instead of “Vin cuit” – or “Raisine” – you can use pear syrup.

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