Vanilla parfaits with mulled fruit compote

1 Whisk the yolks and sugar together for 10 minutes until foaming and creamy. Whip cream and vanilla until lightly peaking. Fold in the egg yolks, spoon into 4 x 200ml dariole moulds and freeze for 4 hours or until needed.

2 To make the mulled fruits, pour the juices from the fruits into a small pan and add the remaining ingredients. Bring to the boil and simmer for 5 minutes until thickened and syrupy. Stir in the fruit and warm for 2 minutes. Discard the cinnamon stick and pared rind before serving.