Stuffed Oranges
Submitted by trenea
Baked orange shells filled with dates, raisins, and walnuts, topped with a fluffy meringue and toasted coconut. A vintage fruit dessert that’s pure elegance.
YIELD
4 servingsPREP
15 minCOOK
60 minREADY
75 minHere’s a dessert straight out of your grandmother’s recipe box, and it deserves a serious comeback.
Whole oranges get hollowed out and filled with a sweet, chunky mixture of diced orange pulp, chewy dates, plump raisins, and crunchy walnuts. Baked low and slow until everything melds together into a warm, fragrant filling.
Then comes the showstopper: a pillowy meringue crown dusted with toasted coconut. Each spoonful gives you that bright citrus tang against the caramel sweetness of dates.
Chef Tips
- Cut your triangles evenly around the top of each orange for a pretty crown effect when served.
- Beat the egg white until stiff peaks form before folding in the sugar. This gives you that cloud-like meringue topping.
- Serve warm with a drizzle of honey or a small scoop of vanilla ice cream for an extra-special finish.
Ingredients
Directions
Cut a thin slice from stem end of oranges.
Cut triangles evenly from top.
Remove center, dice pulp and combine with dates, raisins and 2 tablespoons sugar.
Fill orange shells and bake in a casserole with ½ inch water, in a 300℉ (150℃) oven for 45 mintues.
Fold beaten egg white and remaining sugar together.
Remove oranges from oven, top with egg mixture, sprinkle with coconut and return to oven for 15 minutes.
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