Roman Triumvirate Fritters

This hot dessert is composed of three sorts of fritters: Stuffed greengages, stuffed pears and stuffed pineapple.

The Stuffed Greengages are made by splitting some very ripe and sound gages through the middle; separate the two parts and remove the stone; apply on the cut side a macaroon paste made by pounding macaroons to a paste with apple jelly (No. 3668) and Kirsch. Give them the original shape, roll them in powdered macaroons and dip in frying batter (No. 137); plunge them into hot frying fat and when the paste is fried and of a fine color, drain and wipe; besprinkle with sugar and glaze either under a salamander (Fig. 123) or in a hot oven.

The Stuffed Pears are made by peeling some medium pears, leaving on the stalks and emptying them from the other end with a vegetable spoon (Fig. 91), removing all the seeds. Cook them in a light syrup, drain and wipe and fill the empty space with candied apricots cut in three-sixteenths inch squares and mingled with apricot marmalade (No. 3675); cork up the opening with a round piece of pear or angelica, and dip them in a frying batter (No. 137), and then in plenty of hot fat to fry to a good golden brown; drain, wipe and bestrew with vanilla sugar.

For Stuffed Pineapples.—Peel a pineapple neatly, and divide it into one-eighth of an inch slices, and each of these in four; lay them in a vessel, pour over some good brandy, and dredge with powdered sugar, leaving them to macerate for half an hour; drain, wipe, put together two by two with a layer of hazelnut paste with cooked sugar (No. 125); press down and dip in frying batter (No.137), then in white frying fat. When the fritters are of a fine color, drain, wipe and lay them on a baking sheet, bestrew with sugar and glaze under a salamander (Fig. 123). Dress in three distinct groups on a folded napkin and serve separately a sauce made of pineapple and prunelle as follows: Mix equal parts of grated pineapple and apricot marmalade (No. 3675); put it in a saucepan on the fire and leave boil up once or twice: then dilute with as much syrup, and flavor nicely with prunelle liquor.