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1
Cut a thick slice from the top of each orange and reserve them as'lids'.
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2
Scoop the orange flesh out and place with all the juice in a shallow saucepan.
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3
Put the orange shells to one side.
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4
Add the passionfruit pulp and honey.
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5
Simmer until reduced to about 1/3 of the original volume.
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6
Strain mixture into a measuring cup- it should measure 1/2 cup.
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7
Chill.
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8
Meanwhile, pierce the centre of each of the orange'lids' with a skewer- (each'lid' will later hold a couple of citrus leaves as garnish) Place the vanilla ice-cream into a large bowl.
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9
Add to this the 1/2 cup of reduced orange juice and liqueur.
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10
Beat QUICKLY, and spoon into the orange shells.
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11
Replace the'lids'.
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12
Enclose each one in plastic wrap.
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13
Freeze upright for atleast 8 hours and up to 2 weeks!
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14
Remove from the freezer 5-10 minutes before serving to allow for the ice-cream to soften slightly and the shells to'frost up'.
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15
Place a sprig of something citrus on top of each'lid' to garnish- example: a couple of leaves from either an orange or a lemon tree.
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16
('poke'stemof leaves through skewered holes).
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17
NOTE: If oranges are VERY large, add an extra scoop of vanilla ice-cream to the mixture.
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18
And DO NOT substitute the fresh orange juice for commercial orange juice concentrate- I recommend using the fresh orange juice only.
