Orange Baked Alaskas Recipe
Ingredients
| 1 quart vanilla ice cream or lemon, lime or orange sherbet | ||
| 3 large seedless oranges | ||
| Egg whites | 4 | |
| Cream of tartar | 1/2 Teaspoon | |
| 1/2 cup granulated sugar or brown sugar | ||
Directions
Scoop ice cream into 6 balls.
Freeze until firm, at least 6 hours.
Cut oranges crosswise in half; if necessary, cut very thin slice from bottom of each half so oranges will stand upright.
Cut around edges and membranes to loosen; remove fruit and membrane from shells.
Line bottom of each shell with cut-up fruit.
Refrigerate.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Place orange shells on ungreased baking sheet; fill each shell with an ice-cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake until meringue is light brown, 2 to 3 minutes.
Freeze until firm, at least 6 hours.
Cut oranges crosswise in half; if necessary, cut very thin slice from bottom of each half so oranges will stand upright.
Cut around edges and membranes to loosen; remove fruit and membrane from shells.
Line bottom of each shell with cut-up fruit.
Refrigerate.
Move oven rack to lowest position.
Heat oven to 500°.
Beat egg whites and cream of tartar until foamy.
Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not under-beat.
Place orange shells on ungreased baking sheet; fill each shell with an ice-cream ball.
Completely cover ice cream with meringue, sealing it to edge of shells.
Bake until meringue is light brown, 2 to 3 minutes.
Chef
