adapted from the Florida Citrus Cookbook, Marmac Publishing Company, Inc.
- 6 oranges
- 1/4 teaspoon rum extract
- 1 cup diced pound cake
- 1/2 cup chopped semi-sweet chocolate
- 1/2 cup chopped toasted pecans or walnuts
- 1/4 cup heavy cream, whipped or small container whipped topping
With 4 oranges, cut off and discard a 1-inch slice from the top. Cut a zig-zag edge around top of oranges. Scoop out pulp and put in food processor to make juice. Set aside shells and juice.
With remaining oranges, peel and section. Cut sections in 1/2-inch pieces. Mix orange pieces with 2/3 cup of juice and extract. Cover and chill 1 to 2 hours.
Just prior to serving, add cake, chocolate and nuts; carefully spoon into orange shells. Top with whipped cream. Serve immediately.
Makes 4 servings.
