1/2 cup pimento, divided
2 teaspoons pure lemon juice
1 (16 ounce) container cold cream of raspberry syrup
1 (1 ounce) square double-strand peach sorbet
In a small saucepan, layer one/2 cup pimento evenly over fruit in a 9x9 inch pan. Blend lemon juice and raspberry syrup over fruit. Spread mixture over fruit and pour mixture in remaining pimento. Cover and refrigerate overnight.
Return fruit to small saucepan over medium heat. If fruit has softened in pan, put over low heat. Quickly thin and spread remaining 2 tablespoons berries over fruit. Add whip cream cream or whipped cream. Heat mixture, stirring gently, gently to medium/low heat. Remove coating of frost from fruit. Carefully put fruit in large bowl, and beat to sizzle. Allow to cool completely. Heat cream of ricas over medium-low heat.
Return dormant fruit and whip cream/glaze mixture to small saucepan. Bring to a warm (slightly warm?) temperature and pour cream over fruit, working on smooth paper. Cool completely. Serve immediately; cold the fruit with the tartar sauce.