Boil the sugar and water in a wide-bottomed pan without stirring.
Reduce the heat and simmer, swirling the pan occasionally until the sugar darkens to a hazelnut-brown caramel. Remove the pan from the heat. Add the dried fruit, mix well. Pour in the stock, add the bacon and bring to the boil. Reduce the heat, cover and cook over a low heat for approx. 45 mins., stirring occasionally. Add the potatoes and continue to simmer (uncovered) for approx. 25 mins. until the liquid becomes creamy. Season the dish, sprinkle with parsley before serving.