3 lb. lg. curd pot cheese (or Ricotta)
1/2 c. chopped candied fruits & rinds
1 tsp. vanilla
1/2 lb. unsalted butter
1 c. heavy cream
4 egg yolks
1 c. sugar
1/2 c. chopped almonds
Nuts

Note: Need cheesecloth and a 2 quart clay flowerpot.

Squeeze the pot cheese. Combine the fruits and rinds with the vanilla and let that mixture rest for 1 hour. Rub the cheese through a fine sieve. Beat softened butter into the cheese and set aside.

Over high heat, cook the heavy cream until small bubbles form around the edge of the pan. Set aside.

In a mixing bowl; beat the egg yolks and sugar until thickened. Still beating, add hot cream in a thin stream, then return the mixture to the pan. Stirring constantly, cook over low heat until of custard-like consistency. (Do not let boil!) Remove from heat. Stir in fruits/rinds and set pan in a large bowl filled with ice cubes which have been covered with 2 inches of water. Stir custard constantly with metal spoon until completely cooled, then mix gently but thoroughly into cheese mixture and stir in almonds.

Line flowerpot with double thickness of damp cheesecloth with a 2 inch overhang. Put cheese mixture in pot and fold ends over it. Set a weight on top (can use a pan with several canned goods). Place pot in a bowl and chill 8 hours. Garnish with nuts and fruits.