Cut up the candied fruit. Bring 1 tablespoon of water to the boil, stir with the rum and pour over the candied fruit. Cover and leave to soak for 30 minutes.

Whip the cream until stiff. Chop the pistachios. Scoop the vanilla ice cream into balls and arrange in 4 individual glasses. Top with the candied fruit in its juice.

Spoon the cream into a piping bag with a fluted nozzle and pipe whirls of cream on to the ice cream. Sprinkle with the pistachios.

To serve vanilla ice cream with hot raspberries, warm washed and drained raspberries in 1-2 tablespoons of butter over a low heat, sweeten with icing sugar and serve hot over the ice cream. Alternatively, serve vanilla ice cream with 4 teaspoons of chopped, crystallised ginger and a hot sauce made by melting 100 g (4 oz) of plain chocolate with 1 tablespoon butter.