| CATEGORY |
CUISINE |
TAG |
YIELD |
|
New Orleans |
Desserts, Imported to |
4 |
Servings |
INGREDIENTS
| 3 |
lg |
Oranges, navel |
| 1/2 |
c |
Confectioner's sugar, approx. |
| 1/3 |
c |
Coconut, grated |
INSTRUCTIONS
Peel the oranges and slice them about 1/4" thick. Put a layer of 2 or 3
orange slices on the bottom of 4 deep individual dessert bowls. Sprinkle
about 1 1/2 tablespoons sugar over each one, then sprinkle each with about
1 tablespoon grated coconut. Repeat the layers until you have used up all
the orange slices. Cover with sugar and a layer of coconut. Set the bowls
in the refigerator to chill for an hour or more before serving.
NOTES : NOTE: This is a simple 19th century dessert made with fresh
oranges, grated coconut, and confectioner's sugar.
Recipe by: Rima and Richard Collin - The New Orleans Cookbook Posted to
MC-Recipe Digest V1 #542 by "M.Leiva" <mleiva@netcom.ca> on Mar 26, 1997
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