Start heating oven to 425 F. Cut off top of 1 large ripe pineapple. With knife and spoon, cut out pineapple meat from inside, leaving 1/2"-thick shell.
From pineapple meat, cut off core; then cut into thin slices; in saucepan, simmer with 1/4 cup granulated sugar 5 min. Drain well.
Now, into pineapple shell, spoon Creme Patissiere* and drained pineapple in layers, until shell is filled, ending with Creme Patissiere. Toss 2 tablesp. macaroon crumbs with 2 teasp. melted butter or margarine; sprinkle over top. (Save any leftover creme and fruit for next day's lunch. )
Bake pineapple 25 min. or until golden. Serve hot. Makes 4 servings.