Alliance Fritters

Cut six medium-sized apples in transversal slices three-eighths of an inch thick; remove the cores with a column tube, cut away the edges with a two inch in diameter vegetable cutter so as to have all the rounds of the same size; fry them in butter over a brisk fire, drain and wipe. Drain as many halves of stewed peaches as there are slices of apples, fill the hollow in the apples with apple jelly (No. 3668). Prepare a fine paste with the same quantity of dry macaroons as apple paste, and pound well together with a few spoonfuls of maraschino, and with this paste fill the center of the halved peaches, and fasten these on to the rounds of apple; cover the other side of the apple with the macaroon paste to have the whole form a ball; roll them in cracker dust, and then dip in frying batter (No. 137) and plunge into hot frying fat. When the paste has become dry and well browned, drain the fritters on to a cloth, besprinkle with sugar, and lay them on a tart dish to place in the oven in order that they may glaze. Serve separately a pineapple syrup: Put half a pint of apple pulp that has been passed through a fine sieve into a saucepan, and dilute it with three gills of syrup, boil up for one minute, and then thicken this sauce with a spoonful of fecula diluted in a little cold water; remove it at once from the fire, flavor well with kirsch, and add half a pint of pineapple cut in three-sixteenths of an inch squares; keep the sauce hot until needed.