Arancia Genovese

* Exported from MasterCook *

Arancia Genovese

Recipe By : Catering Site
Serving Size : 1 Preparation Time :0:00
Categories : To Post

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large oranges
1 pint italian ice -- any flavor or
-- spumoni ice cream
4 ounces galliano
1/2 pint whipping cream -- whipped stiff
2 ounces creme de cacao

Cut off top and bottom of each orange to a thickness of 1/4 in. Set aside
tops and bottoms. Using a paring knife, separate rind from pulp by inserting
knife between rind and pulp and cutting with a rotating motion. When properly
separated, pulp should easily slip out by pressing with fingers, leaving
hollowed orange rind intact. Discard pulp. Through top opening of rind,
replace bottom rind disc so that rind will hold filling. Fill each rind with
Italian ice or spumoni. Using any kitchen utensil, make a hole in center of
ice or spumoni about the width of a finger. Fill with Galliano. Top with 1
in. to 2 in. whipped cream. Make a similar hole in whipped cream and fill
with Creme de Cacao. Cap with reserved rind tops. Serve immediately.

Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>


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