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Recipe: Sherbet-filled Oranges
Citrus trees were popular in the glass greenhouses of fourteen and fifteenth century France and flourished along the Mediterranean. This is a recipe from the Nicoise area of France, where it is classic summertime treat for the French Children. The sherbet-filled oranges and lemons can be bought from roving beach and street vendors. An ice cream maker is needed for these unique treats.
16 sweet oranges
2 cups water
2 3/4 cups sugar
1 tablespoon grated orange zest
2 egg whites
Cut off a slice 2 inches in diameter from the stem end of 6 of the oranges. Using a spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Set the pulp, hollowed-out orange shells, and the 2 -inch caps in the refrigerator to chill.
Juice the remaining 10 oranges, then strain the juice. There should be about 4 cups of juice.
In a saucepan combine the juice, water, sugar, and zest and bring to a boil over a medium high heat. Boil, stirring often for 5 minutes or until the sugar is dissolved. Remove from heat and set aside to cool. While the mixture is cooling, put the egg whites in a medium-size bowl and beat them unto stiff peaks using a hand mixer or whisk. Set aside. When the orange mixture is cool, poor it into a large bowl and scoop on the egg whites and gently fold in the egg whites until they are well-blended.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions. When the mixture has begun to harden, stir in the chilled orange pulp and continue to freeze until not fully hardened, but firm. Spoon the sherbet into the orange shells, dividing it evening and filling them to overflowing. Top with the reserved caps. Freeze the oranges for at least 1 hour, or up to 3 hours, then serve. Serves 6.
Ethel and Georgeanne Brennan are the authors of CITRUS, a cookbook published by Chronicle Books, San Francisco. They have graciously shared some of their refreshing and delicious recipes for our Four Winds Growers web site.
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