Apricot or Peach Fritters with Maraschino

Split a dozen fine apricots or peaches in four; remove the stones and skin, then boil up in a light syrup, but keeping them firm; drain on a cloth, wipe and fill the hollow space left by the stone with a ball of macaroon paste pounded with a little maraschino; cover over with a light layer of peach marmalade (No. 3675), roll them at once in pulverized macaroons and dip them in frying batter (No. 137), then plunge in hot frying fat and fry the fritters to a fine color; drain, wipe and dredge over with vanilla sugar and dress in a pyramid on a folded napkin. Serve separately a sauce made of puree of apricots if the fritters be of apricots, flavored with maraschino, or of peaches if the fritters are of peaches.

Another way is to peel the apricots or peaches, cut them in four, then place the pieces in a vessel with sugar, maraschino and a little vanilla syrup; one hour later drain and roll them in powdered macaroons passed through a coarse sieve. Dip the pieces in frying batter (No. 137) and immerse in hot fat, then fry to a fine color. After the paste is well fried, drain, wipe and besprinkle with vanilla sugar, then dress on a napkin and serve with the same sauce as for the above.