Categories: Fruits, Ice cream 
      Yield: 10 servings 
  
------------------------------PATTI - VDRJ67A------------------------------ 
      4    Apple; unpeeled, thin sliced    1 1/2 c  Powdered sugar; sifted 
      3    Banana; peeled, thin sliced         4 ts Vanilla 
      3    Pear; unpeeled, thin sliced       1/4 ts Almond extract 
      2    Pineapple; fresh (with tops)        2 qt Ice; finely crushed 
      2    Strawberry; halved, -tops         3/4 c  Almonds; toasted & slivered 
  1 1/2 lb Grape; halved, seeded             3/4 c  Fresh orange juice 
      1 pt Kumquat                           1/4 c  Kirsch 
  1 1/2 c  Whipping cream                  
  
  Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples 
  in half. Using curved serrated knife, hollow out pineapple halves, leaving 
  1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 
  1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. 
  Cover and refrigerate up to 2 hours. 
   For ice cream: Blend cream, powdered sugar and extracts in large bowl. 
  Gradually fold in ice (or fresh clean snow) until mixture is consistency of 
  ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in 
  orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice 
  cream. Serve immediately. 
   *Can substitute any fresh seasonal fruit and combination of purple and 
  green grapes and red and green apples.