1 c. thinly sliced onion
1/3 c. chopped pitted prunes
2 tbsp. butter
2 tbsp. sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
Salt and pepper
1/8 tbsp. curry powder
1 c. washed uncooked brown rice
3 c. chicken bouillon
1/4 c. pine nuts
2 tbsp. butter
Sliced spiced peaches

Saute onion and prunes in butter in heavy 3 quart ovenproof saucepan over medium heat, stirring constantly for 3 minutes. Reduce heat; add sugar; simmer covered until onion is very soft and sugar is caramelized, about 10 minutes.

Heat oven 350 degrees. Add cinnamon, cloves and curry powder to onion mixture; cook 1 minute. Stir in rice; cook until hot and coated with caramelized sugar. Add bouillon. Heat to boiling; remove from heat; cover and place in center of oven. Bake until rice is tender and liquid is absorbed, about 1 hour.

Saute pine nuts in 2 tablespoons butter in small skillet, stirring constantly, until golden, about 3 minutes. When rice is cooked, add pine nuts, tossing with 2 forks to fluff rice. Season to taste with salt and pepper. Transfer to serving dish; garnish with peaches.