Orange Baked Alaska Recipe

Ingredients

• 4 large navel oranges
• 2 cups orange sherbet
• 2 egg whites
• Pinch of cream of tartar
• 1/2 cup fruit sugar
• Dash of almond extract
• Fresh mint leaves

Instructions

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 min. or until rigid.

3. 3

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

4. 4

   When ready to serve, preheat the oven to 425F. In a stand-up 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 min. 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 425F for 2 min. then lower the heat to 375F and continue to bake for 3-5 min. or until the meringue is slightly browned and set.

6. 6

   Garnish with a mint leaf and serve immediately.