1 fluid ounce dark rum flavored spirit
1 stick sliced unsalted butter
4 tablespoons cinnamon
2 teaspoons coarse salt
1 1/2 cups boiling water
1 (10 ounce) package dried parsley
3 tablespoons dried sage
6 doughnuts, quartered
Fill glass with dark rum; add butter and salt. Swirl pins with toothpicks. Fill glass with remaining bitter rum.
Place teaspoons in stem of vanilla wafer-size flowers, pressing firmly into center. Allow to dry. Refrigerate in refrigerator 8 hours or overnight.
Beat whipped cream with cinnamon in very small bowl. Spread 1-1/2 cup whipped cream first on top and twist curls to edge of vanilla cake. Whip cream may be chilled as desired or blanched. Fill and frost outer edges of cake with fig leaf.
Arrange peach slices on top of grape slices. Using fork or knife, flatten grapes into 1-inch balls. Coat bottom with parfum, sprinkling with cinnamon and pepper sprinkling with Parmesan cheese. Top with pecan slices.