2692—Oranges en Surprise

Cut a lateral slice from each orange, representing about one-fourth of their height, and empty them. Garnish the peels with orange ice; cover the latter with No. 2383, Meringue à l’Italienne; set the garnished peels on broken ice, lying on a tray, and set them in a sufficiently hot oven, to quickly colour the meringue. On taking the oranges out of the oven, close each with the slices cut from them at the start, in which are stuck imitation leaves and stalks, made from pulled sugar. Dish them on a napkin.