Preparation:
* Note: The recipes for "Dessert Rice" and "Apricot Sauce" are included in this database.
Prepare Dessert Rice as directed. Warm canned halved fruits (peaches or pears) in their own syrup. Drain. Place fruit on top of Dessert Rice.
Cover with hot Apricot Sauce. Serve warm.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin | 