This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Plunge the peaches into boiling water for a moment and peel off the skins. Then with a fork or a stoner, push out the stone, keeping the peach whole. Stand these in a baking-dish; fill the vacant spaces with unseeded raisins; dust the peaches with sugar; cover the bottom of the baking-dish with water, and stand in the oven for about twenty minutes, or until the peaches are soft but perfectly whole. Have ready a half pound of boiled rice; turn it into a flat dish; stand the peaches on top and send at once to the table. Serve with plain cream, peach purée, or with nutmeg.
Cocoanut milk, thickened with a little cornstarch and sweetened, makes an exceedingly nice sauce for compotes.