Chocolate-Orange Shells

Chocolate-Orange Shells

Dave DeWitt Leave a Comment

Next up, a very summery dessert that’s great for hot days when you want to cool down, but want a bit of a “Wow” factor for the guests you’re serving. You could also make this with orange, lemon or lime sherbet (or a combination).

Ingredients

4 large California oranges3 cups brown sugar
1 cup water
2 cups granulated sugar
4 egg whites
1 teaspoon cream of tartar
1/2 cup confectioner’s sugar
Chocolate ice cream
8” x 12” wooden board, 1/2” thick
Heavy duty aluminum foil

Cocoa powder (optional garnish)

Instructions

Fire up your barbecue to its highest temperature, 600-700 degrees F is best. Cover the wooden board with two layers of aluminum foil and set aside. Cut the oranges in half, horizontally, and then remove the juice and pulp and place the shells in a medium saucepan of simmering water for 5 minutes. Remove the orange shells and drain thoroughly.

In a large saucepan, pour 3 cups of brown sugar into 1 cup of boiling water. Bring the sugar water to a rolling boil, then turn to low and add the orange halves. Simmer them for about 30 minutes, turning each half over several times.

Using tongs, remove the shells from the syrup and cool them cut side down on aluminum foil or on waxed paper. Sprinkle granulated sugar over the shells while they cool. With a hand mixer whip the egg whites until they form stiff peaks, adding cream of tartar and confectioner’s sugar as you whip the egg whites.  

Fill the orange shells with chocolate ice cream (or your other favorite flavor) and cover with the meringue. Place the shells on the aluminum-covered board and place it in the center of the hot barbecue. Cook for 2-3 minutes, or until the meringue is just starting to brown. Remove the board from heat and serve immediately.

For garnish you may sprinkle the top of the meringue with cocoa powder.

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Dave DeWitt Chile Gardening Leave a Comment

Hi Dave, What’s the best way to dry habaneros so they don’t turn black?  In a dehydrator they turned beige and mushy and on a ristra they would get these black lines or turn black. We’re here in the South Valley, this is our first year of growing them and had a great crop but are now losing them. Thanks …

Where to Get a Scoville Rating for Your Hot Sauce

system Industry Issues Leave a Comment

Q: Dear Dave,Where or how can I get a Scoville rating number for my hot sauce?  It is a bottled chipotle hot sauce and I am a part-time state licensed processor.  Thanks, Ann A: Hello Ann:You must have the sauce tested by a laboratory that does High Performance Liquid Chromatography Testing, such as Analytical Food Laboratories, 972-336-0336.–Dave

Capsicums in America, 1865

Capsicums in America, 1865

Dave DeWitt Chile History Leave a Comment

Editor’s Note. This is a listing and description of the peppers of the Capsicum genus commonly grown in the United States in 1865. It is from the book The Field and Garden Vegetables of America, by Fearing Burr. Boston: J. E. Tilton & Co., 1865. Please remember that we have learned a lot about chile peppers since this was written, …

‘Bamacue

Dave DeWitt Regional America Leave a Comment

by Paul Ross Alabama Barbecue, c. 1890s Photograph by Mary Morgan Keipp (1875-1961) of Selma. Keipp was known internationally for her documentation of rural African American life in the Black Belt around the turn of the twentieth century. Courtesy: Encyclopedia of Alabama.      Recipes:      Almost Dreamland’s BBQ Sauce        Big Bob Gibson’s Hickory-Smoked       Chicken with White Sauce        Almost …