2429—Pineapple Fritters “à la Favorite”

Cut the pineapple into roundels, one-third inch thick; cut each roundel in two; sprinkle the half-discs with sugar and kirsch, and let them macerate for thirty minutes. Then dry them and dip them into a very thick and almost cold frangipan cream, combined with chopped pistachios. Set the cream-coated roundels on a tray, and let them cool completely.

A little while before serving, detach the roundels from the tray; dip them in somewhat thin batter, and fry them in plenty of hot fat.

Drain them; sprinkle them with icing sugar; glaze them in a fierce oven, and dish them on a napkin.