Combine broth and rice in large pot and bring to boil over high heat.
Stir; reduce heat to simmer and cover pot.
Cook about 20 minutes, until rice is tender and liquid has been absorbed.
Melt 1 1/2 tablespoons butter in large skillet over low heat.
Add almonds and saute until golden; removeAdd remaining butter and melt over medium heat.
Stir in fruits and coat and cook until heated through.
Mix in almonds and cinnamon and stir in rice.
Refrigerate or freeze, if desired.
To reheat, bring to room temperature.
NOTE TO COOK: To carry to party, cook the rice and fruits and combine all ingredients.
Carry in heavy bottomed pan in which the pilaf can be reheated over low heat.
Stir often.