I read an article in a magazine about the difference between being “frugal” and “cheap” and was relieved to find myself in the frugal category. I’m certainly not cheap when it comes to buying ingredients, but it does go against my frugal nature to throw anything away. Here, oranges do double duty: the insides supply the juice and the rinds become the serving dishes for the sorbet. Those who are extra thrifty can candy some of the leftover peels to go alongside (see Candied Orange Peel, page 254). Egg whites left over from another project can be used to make the fluffy meringue that hides the sorbet surprise underneath.

　　

Ingredients

makes about 3 cups (750 ml) sorbet; 8 servings

　　

Blood orange sorbet

2 1/2 cups (625 ml) freshly squeezed blood orange juice (from about 4 pounds/2 kg oranges), juiced halves reserved

　　2/3 cup (130 g) sugar

　　2 teaspoons orange-flavored liqueur, such as Grand Marnier, Cointreau, or Triple Sec

　　

Meringue

3 large egg whites, at room temperature

　　1/2 cup (100 g) sugar

　　1/2 teaspoon vanilla extract

　　

Step 1

To make the sorbet, in a small saucepan, warm 1/2 cup (125 ml) of the orange juice and the 2/3 cup (130 g) sugar, stirring until the sugar completely dissolves. Pour the mixture into a medium bowl and add the remaining orange juice and the orange-flavored liqueur. Cover and refrigerate until thoroughly chilled.

　　

Step 2

Using a spoon, scrape out the membranes and any remnants of pulp from 8 of the most attractive juiced orange halves. Slice a small disk off the bottom of each half so it sits upright without wobbling.

　　

Step 3

Freeze the sorbet mixture in an ice cream machine according to the manufacturer’s instructions.

　　

Step 4

To serve, spoon the just-churned sorbet into the orange halves, filling each to about 1/2 inch (1.5 cm) from the top. Place the filled orange halves on a baking sheet and freeze until firm.

　　

Step 5

Preheat the oven to 450°F (230°C).

　　

Step 6

To make the meringue, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the egg whites on low speed until frothy. Increase the speed to high and continue whisking until the whites just begin to hold their shape. Gradually sprinkle in the 1/2 cup (100 g) sugar and whisk until the whites are stiff and shiny. Whisk in the vanilla.

　　

Step 7

Spoon the meringue onto the sorbet-filled orange halves, dividing it evenly, and bake until the meringue is nicely browned, about 5 minutes. Serve right away.

　　

Storage

Step 8

Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.

　　

Variation

Step 9

You can make this dessert using tangerines or regular oranges instead.

　　Ready for Dessert by David Lebovitz. Copyright © 2010 by David Lebovitz. Published by Ten Speed Press. All Rights Reserved.David Lebovitz lived in San Francisco for twenty years before moving to Paris. He baked at several notable restaurants before starting his career as a cookbook author and food writer. He's the author of four highly regarded books on desserts, and has written for many major food magazines, sharing his well-tested recipes written with a soupçon of humor. His popular, award-winning blog, www.davidlebovitz.com, entertains readers from around the world with sweet and savory recipes as he tries to unravel the complexities of living in Paris.