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Nesselrode Pudding

1/2 lb. almond paste 30 French chestnuts 1 pint cream Pint can of pineapple 10 egg yolks 1/2 lb. candied fruit 1 tablespoon vanilla extract 4 tablespoons wine 2 cups water 1 cup sugar 1/4 teaspoon salt Blanch the chestnuts and pound to a paste; rub almond paste smooth. Boil sugar, water and pineapple juice twenty minutes. Beat egg yolks, stir them into the syrup, cook over boiling water, beating the mixture until it thickens. Place in a pan of cold water and beat ten minutes; mix almonds and chestnuts with the cream, add the candied fruit, the pineapple cut fine, mix this with the cooked mixture. Freeze as ice cream, pack in a chimney mould. In serving fill the hole with preserved chestnuts, garnish with whipped cream and preserved cherries.