Cherry Vanilla Parfait with Rosewater Syrup recipe

Ingredients

• For the cherry purée:
• 150g cherries, pitted
• 75g caster (superfine) sugar
• juice of 1 lemon
• For the parfait:
• 10 whole eggs
• 200g caster sugar
• 100ml water
• 1 vanilla pod, split and scraped
• 650ml thickened (whipping) cream, whipped to soft peaks
• For the syrup:
• 100g caster sugar
• peel of 1 lemon
• 1 cinnamon sitck
• 1-2 tablespoons rosewater
• 1 tablespoon cherry purée
• 100g cherries, pitted and halved
• 100g unsalted pistachio nuts, shelled and roughly chopped