Cinnamon-Orange Parfait With Dates in Cognac

  1. Boil Cognac, water and sugar 5 minutes in a saucepan and set aside in a bowl to cool.
  2. Dip dates in boiling water 30 seconds; drain, and with a paring knife remove transparent outer skin.
  3. Remove pits and cut each date lengthwise into 4 or 5 pieces.
  4. Add dates to the syrup and let steep overnight or longer.
  5. Place milk in a small saucepan with cinnamon sticks and orange zest.
  6. Bring just to a boil and remove from flame.
  7. Let cool completely, and strain, discarding the solids.
  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.
  9. Fill the pot with water and set it to boil.
  10. In the metal bowl mix together the whole eggs and egg yolks.
  11. Now, place the bowl over the boiling water, and start whisking eggs.
  12. Slowly add sugar and continue beating until thick, pale in color and tripled in volume, 5 to 8 minutes.
  13. Remove from heat and whip either by hand or in an electric mixer until completely cool.
  14. Whip cream until peaks just hold their shape.
  15. Fold cooled cinnamon-orange milk into whipped cream and pour over the cooled sugar-and-yolks mixture.
  16. Dust with ground cinnamon.
  17. Fold together.
  18. With plastic wrap, line a standard bread-loaf pan that will hold 8 cups, leaving a generous overhang of wrap on all sides.
  19. Pour parfait mixture into the pan and seal tightly.
  20. Freeze for at least 4 hours.
  21. To serve, unwrap and cut parfait into 3/8-inch slices.
  22. Spoon several date slices, with syrup, over each portion.

cognac, water, sugar, dates, milk, cinnamon sticks, oranges, eggs, egg yolks, sugar, heavy cream, ground cinnamon

Taken from cooking.nytimes.com/recipes/1166 (may not work)

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