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1
Combine sugar, vanilla bean, wine and zests in a medium saucepan.
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2
Bring sugar solution to the boil then reduce to a simmer and add the berries.
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3
Poach berries for 3 minutes.
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4
Remove pan from heat and allow to cool in liquid.
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5
While cooling, soak apricots in apricot brandy.
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6
Place berries in a food processor along with soaked apricots and peach brandy.
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7
Puree until smooth.
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8
Whip the heavy cream to stiff peaks.
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9
Fold cream into berry puree.
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10
Divide the mixture into four 3-inch diameter custard cups.
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11
Freeze.
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12
Make the sauce: Combine the apricots, apricot brandy and 1/2 cup of the simple syrup.
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13
Place in a blender and puree until smooth.
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14
Reserve until needed.
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15
Make the sugar cage: Combine the sugar, water and glucose in a small saucepan.
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16
Stir once with a metal spoon.
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17
Place over medium heat for 2 minutes then turn to high.
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18
Cook sugar to a very light caramel.
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19
While sugar is cooking prepare a small bowl of ice water, enough to just cover the bottom of the saucepan.
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20
When sugar is at desired color, immediately remove to the ice water, taking great care not to get any water in saucepan.
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21
This mixture can be used right away or reserved and reheated to use in the future.
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22
Sugar is at desired consistency when a metal tablespoon dipped into the mixture runs off in a thread like the consistency of honey.
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23
The sugar should not be too thin.
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24
To form a cage, lightly grease with vegetable oil the outside of a 6-inch metal mixing bowl.
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25
Stand the mixing bowl upside down on a piece of aluminum paper.
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26
Lightly grease the aluminum paper outside the bowl.
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27
Dip a spoon into the sugar and flick the sugar back and forth over the bowl in one direction.
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28
Repeat this across the bowl in the other direction, creating a lattice of sugar.
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29
Allow to cool for 1 minute.
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30
To remove the cage from bowl, using the whole of the hand, gently twist the cage free.
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31
Repeat with remaining sugar to create a total of 8 cages.
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32
Assemble the dessert: Remove the frozen parfait from the freezer.
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33
Run a paring knife around the ramekin to loosen parfait.
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34
(If parfait doesn't come out immediately, place the custard cup in warm water for 10 seconds to help loosen.)
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35
Place a cage, round side down, in the middle of a serving plate.
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36
Unmold parfait in middle of cage and spoon sauce around.
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37
Top with another cage to create a dome effect.
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38
Place berries around the plate.
