| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Frozen, Fruit |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Navel oranges |
| 2 |
c |
Orange sherbet |
| 2 |
|
Egg whites |
| 1 |
pn |
Cream of tartar |
| 1/2 |
c |
Sugar |
| 1 |
ds |
Almond extract |
|
|
Fresh mint leaves |
|
|
Candied orange peel |
INSTRUCTIONS
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@pacbell.net> on Jan 07, 1998
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