Peanut Butter Parfait with Cherry Compote

**Prepare the Parfait:**

1. Line a 1.2-liter loaf tin with cling film.

2. In a bowl, whisk together the smooth peanut butter, hazelnut liqueur, and double cream until smooth.

3. In a separate bowl over simmering water, whisk together 150g of caster sugar, the two whole eggs, and two egg yolks until the mixture is light and mousse-like. Remove from heat and continue whisking for 5 minutes until cool.

4. In a clean bowl, beat the two egg whites to stiff peaks. In a small saucepan, heat the remaining 100g of caster sugar with 3 tablespoons of water until it reaches 115°C (239°F). Slowly pour this sugar syrup into the egg whites while continuing to beat until the mixture is stiff and shiny.

5. Gently fold the meringue into the peanut butter mixture, followed by the semi-whipped whipping cream and the cooled sabayon. Pour the mixture into the prepared loaf tin and freeze for at least 6 hours or until solid.

**Prepare the Cherry Compote:**

6. In a saucepan, combine the pitted cherries with 100ml of water. Cook over medium heat for 10 minutes until the cherries soften.

7. Add the granulated sugar, Armagnac or brandy, and a squeeze of lemon juice. Continue cooking for an additional 8-10 minutes until the mixture becomes syrupy. Allow to cool.

**Serve:**

8. Before serving, remove the parfait from the freezer and let it sit for 10 minutes. Slice into portions and serve with the cherry compote on the side.

**Tips:**

- For a non-alcoholic version, omit the liqueurs.

- Ensure the egg whites are beaten to stiff peaks to achieve the desired texture.

- The parfait can be made up to two weeks in advance and stored in the freezer.

**Tags:**

dessert, peanut butter, cherry compote, parfait