Soak agar-agar in water for 30 minutes.
Drain and put into 1 pint of boiling water.
Simmer until dissolved, then add the evaporated milk, 2 teaspoons almond essence and 2 1/2 tablespoons sugar.
Remove from the heat, stir well and pour into a clean bowl.
When cold and quite stiff cut into 3-cm (1 -in) cubes.
Make a syrup with the juice from the can of fruit and 7 tablespoons sugar, 800 ml (1 1/3 pints) water and 1 teaspoon almond essence and allow to cool.
Arrange the fruit and almond cubes in a glass bowl and pour over the syrup.