Arancia Genovese Recipe

• 4 lrg Oranges
• 1 pt Italian ice, any flavor, or possibly Spumoni ice cream
• 4 ounce Galliano
• 1/2 pt Whipping cream, whipped stiff
• 2 ounce Creme de Cacao

1. 1.
2. Cut off top and bottom of each orange to a thickness of 1/4 in.
3. Set aside tops and bottoms.
4. 2.
5. Using a paring knife, separate rind from pulp by inserting knife between rind and pulp and cutting with a rotating motion.
6. When properly separated, pulp should easily slip out by pressing with fingers, leaving hollowed orange rind intact.
7. Throw away pulp.
8. 3.
9. Through top opening of rind, replace bottom rind disc so which rind will hold filling.
10. 4.
11. Fill each rind with Italian ice or possibly spumoni.
12. 5.
13. Using any kitchen utensil, make a hole in center of ice or possibly spumoni about the width of a finger.
14. Fill with Galliano.
15. 6.
16. Top with 1 in.
17. to 2 in.
18. whipped cream.
19. 7.
20. Make a similar hole in whipped cream and fill with Creme de Cacao.
21. 8.
22. Cap with reserved rind tops.
23. Serve immediately.
24. BEULAH RD, PITTSBURGH
25. WINE: MANDOCREME MARSALA

oranges, italian ice, galliano, whipping cream, cacao

Taken from cookeatshare.com/recipes/arancia-genovese-69278 (may not work)