3/4 c. sugar
1/4 c. water
3 egg whites
1 1/2 c. heavy cream
1 tsp. almond extract
1 tsp. vanilla
Green food coloring
1/2 c. pistachio nuts
1/4 c. candied red cherries
1/4 c. candied green cherries
1/4 c. raisins
2 tbsp. brandy
2 pt. vanilla ice cream
1/2 c. heavy cream, whipped

1. Line a 10 cup mixing bowl with foil or transparent wrap, pressing against side, leaving a 2 inch overhang all around. Place in freezer.

2. Combine sugar and water in a small saucepan. Cook rapidly to 236 degrees on candy thermometer.

3. Beat egg whites in a large bowl until stiff peaks form; add hot sugar syrup in a fine stream, beating constantly at high speed until mixture is thick, about 10 minutes. Refrigerate 20 minutes.

4. Beat heavy cream until stiff in a medium-size bowl; add almond extract, vanilla and food coloring to ting a light green color; fold in pistachio nuts. Spoon into lined bowl, shaping to leave a hollow in middle. Freeze until firm.

5. Combine red and green cherries, raisins and brandy in a bowl. Cover. Let stand at room temperature, stirring occasionally, 2 hours.

6. Soften ice cream in a large bowl; stir in brandied fruits; spoon into hollow in pistachio parfait mold; fold foil over top to cover. Freeze at least 6 hours.

7. To unmold, peel foil from top of mold, pull up on foil to loosen from bowl. Invert onto a serving plate; peel off foil. Pipe whipped cream onto mold as pictured on cover. Return to freezer until serving time. To serve, cut into wedges.