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Compote of Apples

Peel and core some apples, boil them in a light syrup with the rind of lemon pared very thin, and a few cloves. When done, remove the peel and cloves and allow the apples to get cold. Line a compote-case with tart paste, put a sheet of paper in next the paste and fill the center with flour; set in oven to bake. When done and cold, remove the flour and the paper; place boiled rice then in the center and pile the apples around in the shape of a pyramid; mask them over with diluted apricot jam and ornament the compote with preserved cherries and angelica cut up into various shapes, also a few shredded almonds. Care should be taken that the case suits the shape of the dish it is to be served in. Remove the case and ornament the pastry with icing.