4 lg. navel oranges
1 c. any mixed, diced fruits (e.g. strawberries, cherries, grapes, melon, pears, blueberries, bananas)
1 tbsp. sugar or to taste
2 tbsp. Cointreau or Grand Marnier liqueur (opt.)
1/2 pt. strawberry or raspberry sherbet, well frozen

MERINGUE:

1/2 c. sugar
1/2 c. water
2 egg whites
1/2 tsp. vanilla

Pastry bag and star tube optional.

This is best made for 8 people or less because of its last minute assembly. For 2, halve the quantities of fruit and sherbet. You cannot make a smaller amount of the meringue than the portion calls for here.

Cut a 1/2" slice off the tops of the oranges and scoop out the flesh. Discard as much membrane as possible and divide flesh in chunks. Mix flesh with chosen fruits, sugar to taste and add liqueur, if used. Cut thin slice off bottoms of oranges if they do not sit firmly. Pile fruit, mixture in oranges to half full then cover and chill. (You can prepare 6 to 8 hours in advance to this point.)

Not more than an hour or 2 before serving, make the meringue. Gently beat sugar and water until dissolved; bring to boil and boil steadily until the syrup forms a thread between finger and thumb.

Meanwhile stiffly whip the egg whites, add the boiling syrup, beating constantly and continue beating until meringue is cool and very thick. Stir in vanilla. Leave in bowl (or pastry bag) and refrigerate.

Just before serving, heat oven to 450 degrees. Fill each orange almost to the brim with sherbet. Cover sherbet completely with meringues. Take care to seal the edges of the meringue to oranges. Bake oranges for 4 to 5 minutes so meringue is lightly browned. Serve at once.