Oranges En Surprise

1. 1

   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.

2. 2

   Place hollowed-out oranges on a cookie sheet lined with waxed paper and place in the freezer for at least 30 minutes or until rigid.

3. 3

   Fill the oranges with the sherbet dividing evenly and packing firmly. Freeze again for 30 minutes or up to 2 days.

4. 4

   When ready to serve, preheat the oven to 425u00b0F. In a stand 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 minutes or until the eggs are glossy and thick peaks form. Stir in the almond extract.

5. 5

   Remove oranges from the freezer and place on a baking sheet. Cover the tops of the oranges with the meringue mixture by either piping or dolloping it on. Bake at 425u00b0F for 2 minutes then lower the heat to 375u00b0F and continue to bake for 3-5 minutes or until the meringue is slightly browned and set.

6. 6

   Garnish with a mint leaf and serve immediately.

7. 7

   Recipe adapted form Last Dinner on The Titanic.

* Per serving · 4 servings · Values may vary.