Oranges en Surprise
Source of Recipe
the web
Recipe Introduction
From Last Dinner on the Titanic
List of Ingredients
4 large navel oranges
2 cups orange sherbet
2 egg whites
Pinch cream of tartar
1/2 cup fruit sugar
Dash almond extract
Fresh spearmint leaves
Candied orange peel Recipe
Cut off top quarters of oranges; discard. Turn over and slice off (without penetrating flesh of oranges) the stem ends so that the oranges sit flat. Carefully spoon out flesh, reserving for another purpose. Place hollowed skins on baking sheet lined with waxed paper and freeze for 30 minutes or until rigid.
Divide sherbet evenly among oranges, firmly packing it into hollows with back of spoon. Return oranges to freezer for 30 minutes or up to 2 days.
Meanwhile, in glass bowl, using clean beaters, beat egg whites until frothy; add cream of tartar. Still beating, gradually add sugar. Continue beating for about 3 minutes or until eggs are glossy and form stiff peaks; stir in almond extract.
Remove oranges from freezer and place on baking sheet. Decoratively cover openings with meringue; use a piping bag fitted with a star tube, or spoon dollops of meringue onto oranges. Immediately bake in 425 degree F oven for 2 minutes, reduce temperature to 375 degrees F and continue to bake for 3 to 5 minutes or until meringue is set and slightly browned. Garnish with spearmint leaves and candied orange peel; serve immediately. Makes 4 servings.
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