300 ml double (heavy) cream
50 g/2 oz raisins
50 g/2 oz sultanas (golden raisins)
25 g/1 oz chopped mixed (candied) peel
25 g/1 oz glace (candied) cherries, chopped
25 g/1 oz pistachio nuts, chopped
Puree about three-quarters of the
peaches with 15 ml/1 tbsp of the syrup in a blender or food processor.
Chop the remaining peaches. Whisk the egg whites until stiff. Whisk in
the icing sugar. Whip the cream until peaking, then fold in the egg
whites. Spoon half the mixture into a separate bowl. Fold the peach
puree into one half. Run into a 900 ml pudding basin. Press a 600 ml/1
pt basin into the mixture so that it is squeezed up between the two
basins to within 1 cm of the top. Freeze until firm.
Mix the chopped peaches with the remaining ingredients into the rest
of the cream mixture. When the cream between the basins is frozen,
half-fill the inner basin with hot water and leave for a few seconds
before carefully lifting it out. Fill the centre of the ice cream with
the mixed fruit mixture and level the surface. Cover with foil and
freeze until firm. When ready to serve, dip the basin briefly in hot
water, then turn out on to a serving plate.