Apple Delight

From 1922:

1 ½ oz. rice, ½ oz. sugar, grated rind of half lemon, ½ pt. milk, yolk of 1 egg, 1 small tin pineapple rounds, 3 large apples, 3 glace cherries. For syrup: 1 gill pineapple juice, 1 gill water, 4 oz. loaf sugar, 1 teaspoonful arrowroot, lemon juice. Cook rice with lemon rind and milk until it becomes quite thick. Cool slightly and add yolk of egg. Cook to bind, and add sugar. Spread on plate to cool and set, and when cold cut into rounds smaller than pineapple rounds and place on to pineapple. Place on this the apples previously baked with sugar, but not broken up. Fill the centres with chopped pineapple and coat with prepared syrup. Place a glace cherry on top of each. To make syrup, dissolve sugar into liquid, boil for 10 minutes. Add arrowroot, blended with a little water, and cook for 7 minutes, stirring well.