Ingredients
1 cup pistachio nuts
4 ounces candied cherries
4 ounces candied apricots
1 quart orange sherbet
4 ounces candied orange peel
maraschino syrup
1 quart pineapple sherbet
Directions
Soak nuts and fruit in enough maraschino syrup to cover until soft.
Spread one pint of pineapple sherbet in a thin layer in the bottom of a 2-quart mold that is set in a mixture of ice and salt.
Add fruit and nuts, diced, to the orange sherbet and pack a portion of it onto the layer of pineapple ice.
Fill mold, alternating the remaining sherbet, to a little above the top, then press lid tightly.
Seal joints with a strip of muslin, pack mold well in ice and salt.
Freeze for 3 hours.
Makes 2 1/2 quarts.
Notes
This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Pierre-Auguste Renoir, Sur la Terrasse, 1881. | 
