Recipes > Desserts > Pineapple Croutes

Pineapple Croutes

Instructions

Pare and cut a small pineapple into small pieces and boil them in sugar syrup till tender; take the pineapple out and reduce the syrup by boiling it down; cut a loaf of stale bread into slices 1/4 inch in thickness, cut the slices into rounds with a cake cutter and toast them to a handsome brown color; lay them in a pan and dust with sugar; set them for a few minutes in a hot oven to glaze; spread a thick layer of apple marmalade over the bottom of a round dish; also spread each piece of toast with the marmalade; set them around the edge of dish, pour over some of the syrup and put the pineapple in the center. Brioche when a few days old may be used instead of bread.

Cherry Croutes are made the same as Pineapple Croûtes. Peach Croûtes and Apricot Croûtes are also made the same as Pineapple Croûtes.

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Source

Desserts and Salads (1920).


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