2420—Fritters of Fruit with Firm Pulps

Select some apricots that are not over-ripe; cut them in two; sprinkle them with sugar, and set them to macerate for an hour in kirsch, brandy, or rum, subject to the consumers’ tastes. A few minutes before serving, dry the halved apricots, dip them in batter (No. 234, Batter for Oven-glazed Fruit Fritters), and fry them in hot fat. Drain them on a napkin; set the fritters on a tray; cover them with icing sugar, and glaze them in a hot oven or at the salamander. Dish them on a napkin, and serve them at once.

N.B.—Proceed in precisely the same way for Apple, Pear, Peach, or Banana fritters.