This is a very easy, light dessert. With some simple cutting, the rinds of the oranges become pretty cups for the flesh. we like to use blood oranges when they are in season because they are so colorful, but navel oranges will work just as well. You'll need an orange for every two guests, but it's a good idea to buy an extra orange to practice on. Be sure to use a good, sharp knife.
3 blood oranges
3 teaspoons sugar
Cut thin disks from the top and bottom ends of an orange and set the disks of rind aside. Cut the orange in half crosswise. Take one orange half and run the knife between the flesh and the rind, cutting right through to the bottom. Remove the flesh from the rind and set aside. You should have a ring of rind remaining. Place one reserved disk of rind inside (cut-side up) to form a bottom for the orange cup. Repeat to make the remaining orange cups.
Separate reserved orange flesh into segments by cutting along the sides of the membranes. Replace the segments in their orange cups, simulating the original look of the orange half.
Sprinkle each orange cup with 1/2 teaspoon sugar. Place on a platter, wrap in plastic, and refrigerate until ready to serve, or up to 4 hours. Serve chilled or at room temperature.
At Home with Friends
Spontaneous Celebrations for Any Occasion
by Michele Adams and Gia Russo
Photographs by Victoria Pearson
188 pp; 80 color photographs
Recipe reprinted by permission.
This page created December 2002
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