Forbidden Fruit - sugar

Method

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