Combine candied fruit and chipped
cherries in small dish. Add maraschino cherry juice and let stand at
room temperature 1 hour stirring often. Beat egg yolks in top of
double boiler. Beat in sugar. Add salt and milk and stir to blend.
Set over simmering water and cook, stirring, until mixture coats a
metal spoon, about 20 minutes. Add gelatin to water and let stand 5
minutes. Add to hot egg yolk mixture and stir until gelatin is
dissolved. Remove from heat. Stir in soaked fruit and almond
extract. Set in ice water and chill until beginning to hold shape.
Fold in pecans.
Whip cream until stiff peaks form and
fold into gelatin mixture. Line bottom and sides of charlotte mould
or 8-cup (2-liter) casserole or bowl completely with
Ladyfingers (cut the ladyfinger to fit). Pour in gelatin
mixture. Chill several hours until set. Unmould on serving plate and
decorate base and top with rosettes of whipped cream and maraschino
cherries.
