Oranges En Surprise

Hmmm, I was thinking what could I do for this week, maybe Orange En Surprise? I of course immediately went for the fall theme of pumpkins, bread, soups. Warm and fall like recipes but I again wanted something different. What is more orange than an orange!! Ken reminded me again of the oranges we had made when we did a Titanic dinner.

Titanic came out in 1997 and I quickly fell in love with the movie. I had found a book called “The Last Dinner on the Titanic” so decided to have a Titanic dinner party. There was a 9-course dinner menu in the book that I altered slightly. We had Lobster Thermidor and Quail with Cherries, soups, and sorbets.

Dress up!

I had everyone dress in period costumes and invited them as one of the real people on the boat with official baggage tags and boarding passes. A very fun evening!! I had a chef come in to finish each dish and serve. This is when we served the Oranges En Surprise. A light dessert for any time of the year. In 1912 it was a rarity to see citrus fruits in Northern climes so this was an extravagant dessert. It is an easy dessert to make and one that will get you ooohs and aaahs. Enjoy!

Oranges En Surprise for All Things Orange at #SundaySupper

Tara Noland

A fabulous light dessert for any time of the year!

5 from 6 votes

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Prep Time 30 minutes mins

Cook Time 7 minutes mins

Inactive Time 1 hour hr

Total Time 1 hour hr 37 minutes mins

Course Dessert

Cuisine North American

Servings 4 Servings

Ingredients

 

• 4 large navel oranges
• 2 cups orange sherbet
• 2 egg whites
• Pinch of cream of tartar
• 1/2 cup fruit sugar
• Dash of almond extract
• Fresh mint leaves

Instructions

 

• Cut off the quarter top of each orange and discard. Make sure your orange will stand up, otherwise cut a small slice off the bottom being careful not to cut through to the pulp. With a grapefruit spoon carefully remove the pulp from the interior of the orange.
• Place hollowed-out oranges on a cookie sheet lined with waxed paper and place in the freezer for at least 30 min. or until rigid.
• Fill the oranges with the sherbet dividing evenly and packing firmly. Freeze again for 30 min. or up to 2 days.
• When ready to serve preheat the oven to 425F. In a stand-up mixer beat the egg whites until frothy and then add the pinch of cream of tartar. Continue beating and gradually add the sugar. Beat for another 3 min. or until the eggs are glossy and thick peaks form. Stir in the almond extract.
• Remove oranges from the freezer and place it on a baking sheet. Cover the tops of the oranges with the meringue mixture by either piping or dolloping it on. Bake at 425F for 2 min. then lower the heat to 375F and continue to bake for 3-5 min. or until the meringue is slightly browned and set.
• Garnish with a mint leaf and serve immediately.

Nutrition

Serving: 1

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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Recipe adapted from the Last Dinner on The Titanic