Preparation:
To Prepare filling: Over small bowl to catcfh juice and using a curved serrated knife, remove ornage sectins from shell halves into bowl: cut away and discard all membrane, reserving shells. Ad frozen dessert to fruit and stir to combine. Divide ornag emixture into shell halves; cover with plastic wrap and freeze until hard, about 1 hour.
To prepare meringue and bake: Just before serving, in metal measuring cup or other small flameproof container heat marmalade. Preheat broiler. In small mixing bowl, using electric mixer on high speed, beat egg white, gradually adding sugar, until stiff peaks form; gently forl in marmalade.
Remove filled orange halves from freezer and top each with half of the meringue; transfer to baking sheet and broil until meringue is golden, 10 to 15 seconds. Serv immediately. |
