Drain the pineapple slices. Put the sugar and a glass of water into a saucepan, cook for 10 minutes over a moderate heat. Add the pineapple slices, crystallize for 10 to 15 minutes over a low heat, drain, cut into four. Remove the crusts from the brioche loaf slices. Cut each slice into four and trim one side of each piece making circle quarters the same shape as the pineapple pieces. Grill both sides of the brioche loaf slices in the oven, dusting with icing sugar each time. Thin the apricot jam with the Madeira. Take half of the thinned jam to flavor the fruit salad made with all the fruits, skinned, peeled and cut into pieces. Chill the fruit salad. Reduce and thicken the remaining jam over a low heat. Brush the toasted brioche loaf slices and the pineapple quarters with the jam to stick them, arranging them alternately in a crown shape on a serving dish. In the bottom, place a layer of toasted brioche loaf, pour the remaining jam. Keep warm. To serve pour the cold fruit salad, to which you added the remaining pineapple slices, over the hot ingredients.
