Pouding Aux Pommes Recipe

Take some slices of pineapple, and cut off the brown spots at the edges.
Steep them for three hours in a plateful of weak kirsch, or maraschino,
that is slightly warmed. Cut some slices of plain cake of equal
thickness, and glaze them. This is done by sprinkling sugar over the
slices and placing them in a gentle oven. The sugar melts and leaves the
slices _glacés_. Arrange the slices in a circle, alternating
pineapple and cake, and pour over the latter an apricot marmalade thinned
with kirsch or other liqueur. This dish looks very nice, and if whipped
cream can be added it is excellent.
[_L. L. B. Anvers_.]

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