Recipe - Arancia Genovese

4 lg Oranges
1 pt Italian ice; any flavor, or
Spumoni ice cream
4 ounce Galliano
One half pt Whipping cream; whipped
stiff
2 ounce Creme de Cacao

1. Cut off top and bottom of each orange to a thickness of One fourth in. Set
aside tops and bottoms.

2. Using a paring knife, separate rind from pulp by inserting knife between
rind and pulp and cutting with a rotating motion. When properly separated,
pulp should easily slip out by pressing with fingers, leaving hollowed
orange rind intact. Discard pulp.

3. Through top opening of rind, replace bottom rind disc so that rind will
hold filling.

4. Fill each rind with Italian ice or spumoni.

5. Using any kitchen utensil, make a hole in center of ice or spumoni about
the width of a finger. Fill with Galliano.

6. Top with 1 in. to 2 in. whipped cream.

7. Make a similar hole in whipped cream and fill with Creme de Cacao.

8. Cap with reserved rind tops. Serve immediately.

DON LUIGI'S

BEULAH RD, PITTSBURGH

WINE: MANDOCREME MARSALA

From the Micro Cookbook Collection of Italian Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.