Drain apricot halves, reserving syrup. Arrange apricot halves and orange sections in bottom of 8x8x2 inch baking dish. Sprinkle with orange rind. Combine 1/4 cup sugar and corn starch in medium saucepan. Stir in reserved syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil and boils 1 minute. Pour corn starch mixture over fruit. Heat in 400° oven while preparing biscuit topping. Combine Presto, cream and butter. Stir just until moistened. Drop by tablespoon onto hot fruit. Sprinkle with 2 teaspoons sugar. Continue baking 20 to 25 minutes or until golden. Serve warm with ice cream.