Recipe by: Brett Graham, The Ledbury, London Busy:60 min, Total prep time: 60 min plus overnight chilling Serves: 8

Peel and core the apples and cut into segments. Cook the slices in a saucepan for 15-20 minutes with 2 tablespoons of water on medium heat, until tender. Blitz into a smooth puree with an electric mixer.

Pour 75 g sugar, 75 ml water and the glucose into a thick bottomed saucepan and bring to a slow boil. Cook for about 10-15 minutes until obtaining a clear syrup. Keep monitoring it, you should stop when the liquid starts thickening and before its colour turns to honey.

Place the yolks in a bowl and whisk on high speed. Slowly pour in the bubbling syrup while whisking continuously. Keep beating until cool, for about 5 more minutes. You should obtain a cream coloured, soft meringue-looking batter.

Reduce 175 ml Pedro Ximenez in a saucepan to about half its volume. This should take between 5 and 8 minutes on medium heat depending on the size of your saucepan (the larger the faster).

Mix the apple purée, reduced Pedro Ximenez and remaining sugar.

Fold into the yolk mixture. Don’t worry if the apple puree is still hot, the egg yolks have already been cooked by the syrup so this will not spoil the mixture.

Whip the cream into very soft peaks. Stop as soon as they start forming. Mix 1/3 of the cream into the apple and egg mixture then gently fold in the remaining cream.

Pour into individual ramequins or a rectangular container and place in the freezer overnight.

Marinate the prunes into 100 ml of Pedro Ximenez topped with water to prune level.

To unmould the parfait, run the blade of a knife along the edges of the mould. Don’t try running the mould upside down under hot water. It tried it first and it did not work. The parfait became soft and kept sticking to the mould.

Serve the parfait either in individual portions or in slices with 3 marinated prunes and shortbread biscuits.