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1
To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves.
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2
Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur.
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3
Cover and refrigerate until thoroughly chilled.
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4
Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves.
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5
Slice a small disk off the bottom of each half so it sits upright without wobbling.
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6
Freeze the sorbet mixture in an ice cream machine according to the manufacturers instructions.
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7
To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top.
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8
Place the filled orange halves on a baking sheet and freeze until firm.
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9
Preheat the oven to 450F (230C).
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10
To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy.
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11
Increase the speed to high and continue whisking until the whites just begin to hold their shape.
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12
Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny.
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13
Whisk in the vanilla.
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14
Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes.
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15
Serve right away.
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16
Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
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17
You can make this dessert using tangerines or regular oranges instead.
