Frozen Cinnamon and Rum Fruit Parfait
Heat eggs, sugar, cinnamon and 2 teaspoons rum (from preserved fruit) over a double boiler. Mix with the whisk of hand mixer until creamy and frothy.
Remove from heat and place over a bowl of ice water and stir until mixture is well-chilled. Mix cream until stiff and fold into egg mixture. Divide remaining fruit-rum mixture into 6 glasses suitable for freezing. Top with egg mixture.
Cover and freeze overnight. Remove from freezer about 15 minutes before serving. Garnish with lemon balm.