Arancia Genovese Recipe

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   1.

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   Cut off top and bottom of each orange to a thickness of 1/4 in.

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   Set aside tops and bottoms.

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   2.

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   Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion.

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   When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact.

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   Throw away pulp.

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   3.

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

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    4.

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    Fill each rind with Italian ice or possibly spumoni.

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    5.

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    Using any kitchen utensil, make a hole in center of ice or possibly spumoni about the width of a finger.

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    Fill with Galliano.

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    6.

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    Top with 1 in.

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    to 2 in.

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    whipped cream.

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    7.

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

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    8.

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    Cap with reserved rind tops.

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    Serve immediately.

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    BEULAH RD, PITTSBURGH

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    WINE: MANDOCREME MARSALA

* Per serving · 4 servings · Values may vary.

No additional tips available.