Recipe - Oranges En Surprise

4 lg Navel oranges
2 cup Orange sherbet
2 Egg whites
1 pn Cream of tartar
One half cup Sugar
1 ds Almond extract
Fresh mint leaves
Candied orange peel

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