Orange Surprise 6 Recipes

Steps:

• Mix together crackers, butter and sugar.
• Press in a 13x9-inch baking dish. (Save a little bit of the crumbs for top).
• Refrigerate this while making rest of recipe so it becomes firm.
• Fold the rest of ingredients together.
• Spread over crumbs in dish.
• Top with remaining crumbs.
• Refrigerate until ready to serve.

Steps:

• Allow egg whites to stand at room temp for 30 minutes.
• Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
• In a medium mixing bowl, combine egg whites, vanilla, and cream of tarter.
• Beat with an electric mixer on medium speed until soft peaks form (tips curl).
• Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
• Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
• Press one candy piece into each.
• With a knife or narrow spatula, swirl meringue over candy to cover.
• Sprinkle with orange sugar.
• Bake both sheets on separate racks in preheated oven for 15 minutes.
• Turn off oven and let cookies dry in oven with door closed for 1 hour.
• Transfer cookies to wire rack and let cool completely.
• To store: Place cookies in layers separated by waxed paper in an airtight container.
• Store at room temp for up to 3 days.

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

Steps:

• 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.
• 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.
• Freeze the sorbet mixture in an ice cream machine according to the manufacturer's instructions.
• 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.
• Preheat the oven to 450°F (230°C).
• 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.
• 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
• Before baking, the meringue-topped oranges can be kept in the freezer for up to 8 hours.
• Variation
• You can make this dessert using tangerines or regular oranges instead.