February 3, 2011 by Johanna Burani
Italians only eat produce in season. In March, Sicilian oranges reign all over Italy. They are so scrumptious that they are usually eaten as dessert, just as they are. But sometimes cooks want to present them in a fancy way for a special occasion. If you enjoy the taste of a fresh orange, wait until you taste these baked oranges. The amaretti and pistachios are deliberate additions since their combination of flavors enhance the natural goodness of the humble orange.
- 4 medium navel oranges
- 2 tablespoons white flour, sifted
- 2 tablespoons finely ground amaretti∗
- ½ cup nonfat milk, warmed
- 2 tablespoons orange rind
- ½ cup fresh orange juice
- 2 tbsp. pistachios, coarsely chopped
- 4 teaspoons brown sugar
- 1 large egg, beaten until frothy
- Preheat oven to 350° F.
- Wash and pat dry the oranges. Cut off top ¼ of each orange. Using a grapefruit or paring knife and a teaspoon, carefully remove the pulp inside the orange without piercing through the rind. Set the 4 orange shells aside.
- Place the pulp in a strainer over a mixing bowl and, with a fork, squeeze out all the juice. Set the juice aside. Discard the pulp.
- In a small saucepan, add the flour and then the milk in a slow stream, stirring constantly to prevent lumps. Cook over medium heat for 2 minutes. Avoid scorching by stirring constantly.
- Slowly add in the next 5 ingredients (orange juice through pistachios). Continue to cook the mixture for 3 minutes stirring constantly. Set aside and allow the mixture to cool for 10 minutes, stirring occasionally.
- Add in the egg and mix well.
- Distribute the mixture equally in the orange shells and place them on a baking sheet.
- Bake for 30 minutes. Serve warm with chocolate-covered biscotti.