Orange alaska
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | -(up to) | |
| 6 | Fresh oranges | |
| 1 | cup | Orange sherbet |
| 1 | cup | Orange yogurt |
| ¼ | cup | Fresh orange juice |
| ¼ | cup | Orange liqueur |
| 1 | teaspoon | Grated orange rind |
| 2 | Egg whites | |
| ¼ | teaspoon | Cream of tartar |
| 3 | tablespoons | Sugar |
| ¼ | teaspoon | Vanilla |
Directions
MERINGUE
Select heavy skinned oranges; cut out a circular section from top of each.
Scoop out pulp; squeeze and strain, reserving juice to use in next step.
Combine sherbet, yogurt, orange juice, orange liqueur and orange rind; mix well. Spoon into orange shell; place immediately in the freezer. Make meringue; spoon over the top of each orange covering the edges well.
Preheat broiler to 500 degrees; place oranges under the broiler just long enough to brown lightly -- not more than 2 or 3 minutes as sherbet will melt. Serve on dessert dishes garnished with glossy lemon leaves. Serves 4 to 6.
To make meringue: Beat egg whites with cream of tartar until stiff, gradually adding sugar and vanilla.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .
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