Oranges en surprise
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Navel oranges |
| 2 | cups | Orange sherbet |
| 2 | Egg whites | |
| 1 | pinch | Cream of tartar |
| ½ | cup | Sugar |
| 1 | dash | Almond extract |
| Fresh mint leaves | ||
| Candied orange peel | ||
Directions
Cut off the top quarters of oranges; discard. Turn the oranges and slice off the stem ends so that the oranges sit flat. Spoon out flesh, reserving for another use. Place the hollowed out oranges on a baking sheet lined with wax paper and freeze til rigid.
Divide the sherbet evenly among the oranges, firmly packing with the back of a spoon. Return oranges to freezer.
Meanwhile, in a glass bowl, using clean beaters, beat the egg whites til frothy; add cream of tartar. Gradually add sugar. Continue beating about 3 mins or til whites are glossy and form stiff peaks; stir in almond extract.
When the orange shells are firmly frozen, remove from freezer and place on a baking sheet. Cover the openings decoratively with meringue. Immediately bake in a preheated 425@ oven for 2 mins. Reduce heat to 375@ and bake 3 to 5 mins more or til the meringue is set and lightly browned. Garnish with mint and candied orange peel. Serve immediately.
Recipe by: Sacramento Bee 12/28/97 Posted to KitMailbox Digest by sadrod <pax@...> on Jan 07, 1998