Arancia Genovese
Categories: Fruit, Dessert, Italian, Ethnic, Euro, Side dish
Yield: 4 servings
4 ea Oranges
1 pt Italian ice or spumoni ice cream
4 oz Galliano liquor
1/2 pt Whipping cream whipped stiff
2 oz Creme de cacao
Cut off top & bottom of each orange to a thickness of 1/4".
Set aside tops & bottoms.
Use a paring knife to separate rind from pulp.
Insert a knife between rind & pulp.
Cut with a rotating motion.
Pulp should easily slip out when with fingers thusleaving a hollowed orange rind.
Discard pulp.
Place bottom rind through top opening of rind so that rind will hold filling.
Fill each rind with Italian ice or spumoni ice cream.
Make a hole in center of ice or spumoni ice cream about 1/2" in diameter.
Fill with Galliano liquor then top with 2 in. whipped cream.
Make a similar hole in whipped cream then fill with Creme de Cacao.
Cap with reserved rind tops.
Serve immediately.
ORIGIN: Angelina Petruccio, Staten Island-NY, circa 1997
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