It's as hot in the UK as it is in Spain at the moment, and looking for hot weather foods, I came across this fabulous and unusual dessert recipe. The thin skinned oranges we get on the Costa Blanca are ideal to use for this dessert, as they look really attractive on the plate. As oranges are so expensive here - as indeed is Licor 43 - I'll be saving this until I get home, but I thought you'd all appreciate the share now.
This recipe calls for Licor 43, or as the Spanish know it, ‘Cuaranta y Tres.’ Licor 43 is made in Cartagena to a secret recipe containing 43 ingredients, all originating in the Mediterranean area. According to legend, it has been in existence for almost 2000 years. Since 1924 it has been produced by the Diego Zamora Company.
Licor 43 is a sweet, citrus and vanilla liqueur, and is widely available in Spain. It lends itself to many dessert recipes, and could have even been designed for this one. Frozen oranges with Licor 43 is ideal to round off a special dinner, yet it is deceptively easy to make. If you want to make more than you need, the oranges will keep for several weeks in the freezer. However, if you’re not going to use them within a few days, I suggest you wrap them in cling film to avoid the possibility of freezer burn. Buen Provecho!
Ingredients
- 8 large oranges
- 1 litre approx. vanilla ice cream
- 4 - 6 tablespoons Licor 43 (or Cointreau)
- A few dried apricots, chopped, and a handful of raisins or sultanas
- 1 teaspoon ground cinnamon
- fresh mint
Cut a very thin slice from the base of each orange so that it will stand upright. Try not to cut into the pulp.
Cut off the upper third of each orange with a very sharp knife and scoop out the orange pulp.
Remove membranes from the pulp.
Combine orange pulp with ice cream, apricots, raisins and Licor 43.
Fill each orange shell with the mixture and freeze.
Before serving, sprinkle each orange with cinnamon, then garnish with a sprig of mint.
