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1
Boil Cognac, water and sugar 5 minutes in a saucepan and set aside in a bowl to cool.
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2
Dip dates in boiling water 30 seconds; drain, and with a paring knife remove transparent outer skin.
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3
Remove pits and cut each date lengthwise into 4 or 5 pieces.
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4
Add dates to the syrup and let steep overnight or longer.
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5
Place milk in a small saucepan with cinnamon sticks and orange zest.
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6
Bring just to a boil and remove from flame.
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7
Let cool completely, and strain, discarding the solids.
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8
Choose a metal bowl (preferably the bowl of an electric mixer) that will fit over a pot of boiling water without touching the water.
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9
Fill the pot with water and set it to boil.
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10
In the metal bowl mix together the whole eggs and egg yolks.
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11
Now, place the bowl over the boiling water, and start whisking eggs.
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12
Slowly add sugar and continue beating until thick, pale in color and tripled in volume, 5 to 8 minutes.
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13
Remove from heat and whip either by hand or in an electric mixer until completely cool.
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14
Whip cream until peaks just hold their shape.
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15
Fold cooled cinnamon-orange milk into whipped cream and pour over the cooled sugar-and-yolks mixture.
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16
Dust with ground cinnamon.
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17
Fold together.
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18
With plastic wrap, line a standard bread-loaf pan that will hold 8 cups, leaving a generous overhang of wrap on all sides.
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19
Pour parfait mixture into the pan and seal tightly.
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20
Freeze for at least 4 hours.
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21
To serve, unwrap and cut parfait into 3/8-inch slices.
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22
Spoon several date slices, with syrup, over each portion.
