Preparation / Directions:
Drain pear and pineapple, reserving juices; chop pear halves. Combine chopped pear, pineapple, apricot, and next 3 ingredients in a large bowl; toss.
Add enough broth to reserved juices to measure 4 cups. Add broth mixture, rice, and next 3 ingredients to fruit mixture; stir well. Pour into a lightly greased 13 x 9 x 2-inch baking dish. Cover and bake at 350 degrees for 1 hour or until liquid is absorbed and rice is tender. Let stand 5 minutes before serving. Sprinkle with almonds, and serve immediately.