Meringue-Topped Sherbet Oranges |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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My mother started serving this recipe, doubled for four, a few years ago for Christmas dinner, notes Elissa Armbruster of Medford, New Jersey. It's a special-occasion favorite that's fancy but light. Ingredients:
2 large navel oranges |
1 cup orange sherbet |
2 egg whites |
3 tablespoons sugar |
1/8 teaspoon cream of tartar |
1/8 teaspoon almond extract |
Directions:
1. Cut a thin slice off the bottom of each orange so it sits flat. Cut a fourth off the top of each orange; scoop out pulp (save for another use). Fill orange shells with sherbet. Cover and freeze until firm, about 4 hours.
2. In a small heavy saucepan over low heat, combine the egg whites, sugar and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating until egg mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff glossy peaks form and sugar is dissolved.
3. Place oranges on a baking sheet. Pipe meringue onto oranges. Bake at 425° for 3-5 minutes or until lightly browned. Serve immediately. Yield: 2 servings.
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