Singapore Fritters

Dry two dozen macaroons; break them up and mash them with some rum in order to make a consistent paste. Peel neatly a medium-sized ripe pineapple; remove the core with a column tube five-eighths of an inch in diameter and split it lengthwise in two; cut from each half, even slices, having them one-eighth of an inch thick; put these slices in a vessel, bestrew with sugar, and pour over some brandy, then let macerate for two hours. Drain, wipe, and cover one side with the macaroon and rum paste; lay another slice on top and fasten the two together so as to enclose the macaroons, then roll them in powdered cracker, and dip them in frying batter (No. 137); plunge into hot frying fat, and when the paste becomes crisp and of a fine color drain off the fritters, wipe and dredge with sugar; set them on a baking sheet, push them into a hot oven to glaze, and dress in a pyramid on a folded napkin. Serve separately a sauce made with apricot marmalade (No. 3675) diluted with the pineapple infusion and a little rum, adding some square pieces of pineapple.