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Recipe Name: Arancia Genovese Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
4 Oranges
1 Pint(s) Italian ice, any flavor or
Spumoni ice cream
4 Ounce(s) Galliano
1/2 Pint(s) Whipping cream, whipped
stiff
2 Ounce(s) Creme de cacao
Directions:
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. DON
LUIGI'S BEULAH RD, PITTSBURGH WINE: MANDOCREME MARSALA From the
<Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 86
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 0mg
Potassium: 333mg
Carbohydrates: 21.6g
Fiber: 4.4g
Sugar: 17.2g
Protein: 1.7g


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