Rating: 4 stars 3.8
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

A refreshing twist on a traditional Baked Alaska! Orange sherbet and orange are served in orange shells and topped with a toasted meringue. Wow!

Recipe Summary

prep:
20 mins
cook:
3 mins
additional:
4 hrs
total:
4 hrs 23 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Scoop the orange sherbet into 6 balls and place them on a plate. Freeze until very firm, at least 4 hours.

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  • Slice the oranges in half across the center and cut around the edges with a small knife. Remove the fruit and membrane, reserving the fruit and peel shells. Chop the orange sections and place them in the bottoms of the shells.

  • Preheat the oven to 450 degrees F (220 degrees C). In a clean glass or metal bowl, whip egg whites with an electric mixer until foamy. Mix in cream of tartar and gradually beat in the sugar while continuing to whip until stiff and glossy.

  • Place the orange shells on a baking sheet and place a ball of sherbet into each one. Cover the sherbet with meringue, sealing to the edges of the orange peel.

  • Bake for 5 minutes in the preheated oven, until browned. Remove and serve immediately.

Nutrition Facts

96 calories; protein 2.6g; carbohydrates 22.6g; fat 0.1g; sodium 27.8mg. Full Nutrition
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