Apple Fritters with Prunelle or with Kirsch

Peel some fine apples; cut them across in three pieces, remove the cores with a five-eighths of an inch diameter tin tube, and cook them partly in a syrup, then drain on a sieve. Make an apple jelly (No. 3668), and when done add to it as much peach marmalade (No. 3675); range the apples on a baking sheet and mask them several times with the jelly, having sufficient of it to leave on a thick layer. When cold remove the slices of apple with a knife and roll them in powdered macaroons, then dip in frying batter (No. 137), and plunge them into hot frying fat. As the paste becomes crisp, drain them off, wipe and brush over with a brush dipped in a sugar frosting flavored with prunelles or kirsch.