Arancia Genovese
Ingredients:
4 large oranges
1 pt. italian ice, any flavor or spumoni ice
cream
4 oz. galliano
1/2 pt. whipping cream, whipped stiff
2 oz. creme de cacao
Instructions:
Cut off top and bottom of each orange to a thickness of 1/4 in. Set aside tops and bottoms. Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion. When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact. Discard pulp.
Through top opening of rind, replace bottom rind disc so that rind will hold filling. Fill each rind with Italian ice or spumoni. Using any kitchen utensil, make a hole in center of ice or spumoni about the width of a finger. Fill with Galliano. Top with 1 in. to 2 in. whipped cream.
Make a similar hole in whipped cream and fill with Creme de Cacao. Cap with reserved rind tops. Serve immediately.
A 3-DAY MARMALADE
Ingredients
5 each sour oranges
1 each grapefruit
1 sugar, granulated
Directions:
1st day. Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp and rind in slices. Measure. Add 3 times as much water as fruit. Let the mixture stand.
2nd day. Boil the mixture for 20 minutes at a hard boil. Set aside for the next day.
3rd day. Measure the mixture and measure an equal amount of sugar. Boil the fruit for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a little jells on a cold saucer. Seal with paraffin while hot.