Bomboline - Orange Bombs

• 4 large oranges
• fresh or canned fruit salad
• 2 small egg whites
• 2 oz (56 grm). castor sugar

1. Cut tops off oranges and scoop out fruit.
2. Discard pith and skin and add chopped flesh to fruit salad (MINUS drained SYRUP).
3. Fill oranges with fruit.
4. Whisk egg whites until stiff, then fold in sugar.
5. Pile this meringue onto top of oranges completely covering top.
6. Place under a pre-heated grill until just tinged golden-brown.
7. Serve immediately.

oranges, fruit salad, egg whites, castor sugar

Taken from online-cookbook.com/goto/cook/rpage/000C82 (may not work)