NECK & NECK

October 22, 2010

Halloween Recipes: let’s keep it simple

Orange Jack-o’-Lanterns with Sorbet

 

Invite a crew of frozen friends for dessert. Cut off the top quarter of an orange. Scoop out flesh with a spoon, then carve eyes, noses, and grins with a utility knife.

Ingredients:

  • 4 navel oranges
  • 2 pints mango, passion-fruit, or orange sorbet, softened

 

Directions:

  1. Slice off the top quarter of each orange, and reserve for lid. Using a grapefruit spoon or paring knife, scoop or cut out interior of oranges. Reserve flesh for another use, such as fresh orange juice.
  2. Use our templates or draw a jack-o’-lantern face freehand. Tape paper to hollowed orange, and cut out features with a craft knife or other small, sharp knife.
  3. Pack each orange with sorbet, and top it with a “lid.” Bend floral wire, and poke it in — not through — top of orange for tendrils. Transfer to a parchment-lined baking sheet, and place in the freezer until firm, about 30 minutes. Oranges with sorbet can be frozen for up to 3 days.

More Halloween recipes at  Marthastewart.com 

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