2 unblemished lg. navel oranges
1 c. heavy cream
8 pecan shortbread cookies
1/2 c. pecans, toasted and chopped
2 tbsp. confectioners' sugar
1 tbsp. grated orange peel
1/8 tsp. ground allspice
Fresh mint sprigs (optional)

(To toast pecans, heat dry 8 inch skillet over medium heat. Add pecans; cook 5-6 minutes stirring frequently until golden brown. Cool and chop.)

Cut oranges crosswise in half. Using grapefruit knife or other small sharp knife, cut carefully around inside of each orange half to remove flesh leaving 1/4 inch thick shell; set orange cups aside.

Setting aside 4 orange sections for decoration, chop remaining flesh, set aside separately. In large bowl with electric mixer at high speed, beat cream until soft peaks form. Crumble 4 cookies; using rubber spatula, fold into cream along with chipped orange flesh, pecans, sugar, grated orange peel and allspice.

TO SERVE: Place 1 reserved orange cup on each of 4 dessert plates. Spoon cream mixture into cups dividing evenly, decorate each cup with 1 reserved orange piece, one of remaining cookies and mint sprig, if desired. Makes 4 servings.