|Chocolate ice cream||1 1⁄2 Large (1.5 Liters)|
|Rum flavoring||2 Teaspoon (10 Milliliters)|
|Chopped pecans||125 Milliliter (1/2 Cups)|
|Vanilla ice cream||1 1⁄2 Large (1.5 Liters)|
|Chopped candied fruits||300 Milliliter (1 1/4 Cup)|
|Cinnamon||1⁄2 Teaspoon (2 Milliliters)|
|Lime||1⁄2 Large (1/2 Liter)|
Break up chocolate ice cream with a fork.
Sprinkle with rum flavoring and nuts.
Press nuts into the ice cream with a warm spoon and set in the freezer.
Work fruits, raisins and cinnamon into the vanilla ice cream and set in the freezer.
Oil a large angel cake pan and chill.
Spoon chocolate nut mixture, vanilla fruit mixture and lime sherbet alternately into the pan.
Press down firmly and return to the freezer.
To serve, unmold and garnish with candied fruits, stuffed dates or figs and slivered toasted almonds.
Keep in freezer until serving time, then cut in wedges with a hot knife.