Recipe Notes: This is a no-bake, easy-to-prepare recipe which
will satisfy every orange-lover s dreams. Use your favorite kind of nut. All
work well. For a more dramatic presentation, cut the tops and bottoms off 2
additional oranges and arrange these on top of the stuffed orange halves.
Another option is to cut the top off of the 2 oranges, scoop the flesh out,
stuff the shell, and replace the top. Stuffed oranges were first served to me by
my friend, Olga, when I visited her in Budapest. I still remember the sweetness
of that first stuffed orange, and you will, too.
Good Cooking likes this recipe from the book. Sometimes desserts can be too rich and filling, this one will surprise you with its delicious taste and refreshing lightness. It's great with a cup or two of rich coffee!
Stuffed Oranges Serves 4
2 large oranges
1/2 cup graham crackers, crushed
1/3 cup almonds, toasted and coarsely chopped
1 tablespoon orange zest
2 tablespoons apricot fruIt'spread
1/4 teaspoon rum, 80 proof
4 teaspoons powdered egg whites
1. Cut the oranges into halves. Being
careful not to break the rind, scoop out the pulp and place it in a
medium-sized bowl. Save the juice in a small bowl.
2. Mix the orange pulp with the crushed graham crackers, toasted almonds, orange zest, apricot fruIt'spread, and rum.
3. Warm up 1/4 cup of the reserved orange juice. Pour it back into a small bowl and add the powdered egg whites. Mix with an electric beater until the powdered egg whites are dissolved. Increase the speed and beat until peaks form. Fold the orange beaten egg white into orange pulp mixture.
4. Fill the orange halves. Decorate with fresh mint.
260 Calories, 10 g Total Fat, 1 g Saturated Fat, 33% Calories from Fat, 0 mg Cholesterol, 291 mg Sodium, 87 Calories from Fat, 41 g Carbohydrate, 5 g Dietary Fiber, 7 g Protein