Surprising Oranges
Comments: Makes you think of a refreshing baked Alaska.
Servings: 4
  • 4 large Navel oranges
  • 2 cups [500 mL] orange sherbet
  • 2 egg whites
  • Pinch of cream of tartar
  • 1/2 cup [125 mL] fruit or extra-fine sugar
  • Dash of almond extract
  • Fresh spearmint or mint leaves
  • Candied orange peel strips
  • Well rinse then dry oranges.
  • Cut then discard top quarters off oranges.
  • Without penetrating the flesh of the oranges; turn oranges over and slice off stem ends so that oranges will sit flat.
  • Carefully spoon out the flesh; reserve for another use.
  • Arrange hollowed peel cups onto a baking sheet already lined with waxed paper.
  • Freeze orange peel cups for approximately 30 minutes, until rigid.
  • Evenly fill orange peel cups with orange sherbet packing it firmly into each cup with the back of a spoon.
  • Return to freezer for at least 30 minutes, up to 2 days.
  • Shortly before serving, preheat oven to 425°F [220°C].
  • Into a glass bowl, beat egg whites using an electric beater until frothy.
  • Beat in cream of tartar, then slowly beat in sugar.
  • Beat for approximately 3 more minutes, until glossy and stiff peaks form.
  • Beat in almond extract.
  • Arrange sherbet filled orange cups onto a baking sheet.
  • Using 2 spoons or a pipping bag fitted with a star tip, completely top oranges with meringue.
  • Bake into preheated oven for 2 minutes.
  • Lower oven temperature to 375°F [190°C].
  • Bake for 3 to 5 minutes more, until meringue is set and lightly browned.
  • Decorate with oranges with spearmint or mint leaves and candied orange peel strips.
  • Serve immediately.