Preparation:
Drain any juice from peaches and add enough pineapple juice to make 1 cup. Sprinkle lemon juice over drained peaches. Combine pineapple juice and salt. Bring to a boil, then sprinkle in cream of rice, stirring constantly so boiling does not stop. cook over moderate heat, stirring constantly, for 30 seconds. Remove from heat, cover and let stand 3 minutes. Add sugar and allspice, stirring until sugar dissolves. Stir in peaches and cook 2 minutes longer. Cool, stirring after 15 to 20 minutes. Pour into 4 deep 8 ounce serving dishes. Cut pastry to fit serving dishes. Place pastry on an ungreased baking sheet and bake in a preheated 450 degree oven until golden brown. Place pastry covers over peach filling. Makes 4 servings. |
