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5 from 6 votes

Oranges En Surprise for All Things Orange at #SundaySupper

A fabulous light dessert for any time of the year!
Prep Time30 minutes
Cook Time7 minutes
Inactive Time1 hour
Total Time1 hour 37 minutes
Course: Dessert
Cuisine: North American
Keyword: dessert, Orange dessert
Servings: 4 Servings
Author: Tara Noland

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