1. Add lemon zest (from 1 lemon) to the bowl. Mix Speed 9 / 15 seconds.
2. Add pecans (150g), sultanas (200g), currants (150g), raisins (150g), mixed spice (1 Tbsp), ginger (1 tsp), nutmeg (1/2 tsp) and Grand Marnier (250g) to the bowl. Mix Reverse+Speed 3 / 10 seconds.
3. Refrigerate for a minimum of 48 hours. 7 days is ideal.
4. Line a shallow baking dish with clingfilm (allowing about 10cm overhang) and place marinated fruit in the bottom evenly, covering the base.
5. Place pistachios (150g) in the bowl. Chop Speed 6 / 2 seconds. Set aside.
6. Insert whisk attachment. Place cream (500g) in bowl. Whip Speed 4 / 20-40 seconds, or until soft peaks form.
7. Add condensed milk (300g), evaporated milk (200g) and rose water (2 tsp). Mix Speed 4 / 10 seconds.
8. Pour cream mixture over fruit and then sprinkle with pistachios.
9. Cover with clingfilm and freeze for a minimum of 24 hours.
10. To serve, remove from baking dish by pulling up on the overhanging clingfilm. Allow to soften for 5 minutes, then use a large knife to cut into squares.

Note: Rose water can be replaced with orange blossom water. Both are popular ingredients in Middle Eastern cooking and can be found in supermarkets and delicatessens.