Crusts with Bananas a la Panama

Slice some brioche three-quarters of an inch thick, and from them remove a dozen rounds with a two and a quarter inch diameter pastry cutter; cut them all around a short distance from the edges and empty out the insides; lay them on a baking sheet, besprinkle with sugar and glaze in a quick oven; after they come from the oven cover the insides with guava jelly softened with a little maraschino. Peel six fine very ripe bananas, cut them across in slices an eighth of an inch thick, and plunge into a hot syrup of twenty-five degrees, flavored with maraschino, leaving them in for five minutes only, then drain and dress dome-shaped on the crusts, covering over with very hot apricot marmalade (No. 3675); dredge with fresh finely chopped pistachios and dress in a circle on a dish; fill the inside of this with pineapple cut in quarter-inch squares, thrown into the syrup in which the bananas were cooked, then brought to a boil, and mingled with some guava jelly diluted with syrup and flavored with maraschino, serving separately a hot sauce made with apricot marmalade, grated pineapple and maraschino.