Stuffed Oranges (Arance Ripiene)
Instructions
Halve the oranges horizontally, remove the flesh and keep the skins intact.
Sifting through the pulp, pour into a saucepan, combine sugar, isinglass softened and lemon juice, boil, pour the liqueur, distribute this compound in orange peels and put in refrigerator for 1 hour before serving.
Ingredients and dosing for 4 persons
- 4 large oranges
- 70 g of sugar
- 1 lemon
- 1 sheet of isinglass
- Orange liqueur