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Compote of Peaches with Rice

Split nine peaches into halves, take out their stones and plunge the peaches into boiling water to loosen their skins; drain, peel, put the peaches in a basin and cover them with syrup at 30 degrees. Wash one-half pound of rice, blanch it for eight or nine minutes, then drain and refresh it; put it in a stewpan with sufficient warm milk to cover, adding more milk as it evaporates. When the rice is nearly cooked put it in together with a stick of vanilla cut in pieces, and two heaped tablespoonfuls of granulated sugar. Take the saucepan off the fire and keep it covered for ten minutes. Butter a border-mould, mix three tablespoonfuls of butter with the rice, and put it in the mould pressing it well down. Keep the rice warm for ten minutes, then turn it out of the mould onto a dish, fill the center with the halves of the peaches building them in a pyramid shape. Reduce some of the syrup with a little apple-juice and pour it over them. Blanch and peel some sweet almonds, split them into halves, stick one on each peach, and serve with the remainder of the syrup mixed with a little maraschino in a sauceboat.