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1
Bring the sugar and 1/4 cup water to a boil in a small saucepan over high heat, stirring to dissolve the sugar.
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2
Boil for 5 minutes, until thick and syrupy.
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3
Beat the egg yolks with a hand-held electric mixer, slowly adding the hot syrup, until the mixture is cooled, thick, and pale.
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4
Fold in the whipped cream and vanilla.
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5
Transfer one third of the mixture to another bowl and stir in the cherries, apricots, pineapple, and pistachios.
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6
Cover and refrigerate.
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7
Puree the raspberries in a blender.
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8
Rub through a fine sieve to remove the seeds and stir into the plain cream mixture.
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9
Pour into shallow metal baking dish and freeze, stirring occasionally, with a large metal spoon, about 4 hours, until partially set.
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10
Freeze a metal bowl with about 3 1/2 cups capacity until very cold.
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11
Spread the raspberry cream in the bottom and up the sides of the bowl, leaving a cavity in the center.
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12
Fill with the chilled fruit mixture.
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13
Cover and freeze at least 8 hours, until firm.
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14
Dip the bowl into warm water for a few seconds and then invert onto a serving plate and remove the bowl.
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15
Decorate with dried fruits and pistachio nuts, if desired.
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16
Cut into wedges and serve immediately.
