*  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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