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Oranges en Suprise

List of Ingredients

4 large navel oranges

2 cups orange sherbet

2 egg whites

Pinch cream of tartar

1/2 cup sugar

Dash almond extract

Fresh mint leaves

Candied orange peel




Recipe

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 skins on a baking sheet lined with waxed paper and freeze until rigid.

Divide the sherbet evenly among the oranges, firmly packing with the back of a spoon. Return the oranges to the freezer.

Meanwhile, in a glass bowl, using clean beaters, beat the egg whites until frothy; add cream of tartar. Gradually add sugar. Continue beating about 3 minutes or until the eggs are glossy and form stiff peaks; stir in almond extract.

When orange shells are frozen, remove from freezer and place on baking sheet. Cover openings decoratively with meringue. Immediately bake in a preheated 425-degree oven for 2 minutes. Reduce heat to 375 degrees and bake 3 to 5 minutes more or until meringue is set and lightly browned. Garnish with mint and candied orange peel. Serve immediately.