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Frozen Amaretto Oranges (pareve)
4 servings

4 medium oranges
2 cups orange sorbet, slightly softened
4 teaspoons amaretto liqueur
mint sprigs and fresh raspberries (optional)

Cut a 3/4-inch slice from top of each orange. Set aside. Scoop the pulp and juices from each orange. Use the juices for breakfast juice. Remove seeds and membranes from the pulp and chop coarsely. Stir in the orange sorbet and amaretto. Spoon into the orange shells. Cover with plastic wrap. Place in freezer for at least 2 hours before serving. Place the reserved slices on top. Garnish with a mint sprig and a few raspberries on each plate(optional).

approx. nutrients per serving: calories – 120 protein – 1g carbohydrates – 29g

fat – 0g cholesterol – 0mg sodium – 4mg

This recipe from the article Stuffed Fruits and Vegetables for Sukkot

Ethel G. Hofman has more than 20 years of experience in the kosher food and wine industry. She is a past president of the International Association of Culinary Professionals and is food editor of the Baltimore Jewish Times and Philadelphia Jewish Exponent. She can be reached for consulting at: www.kosherfoodconsultants.com

You can get Her cookbook: Everyday Cooking for the Jewish Home through amazon.com and bookstores. Her other cookbook: Making Food Beautiful is available directly from her. Email her at: ethelhof@aol.com

Ethel has kindly allowed us to reprint her articles and warmly invites you to use the recipes for your own personal use. Please note, any other reprint or use of her articles and recipes is not permitted. Thank you.