"Oranges en Surprise"


      In 1912, Orange Surprise was considered a delightfully outlandish treat as citrus fruits were a rare find especially in colder climates. But first-class passengers aboard the RMS Titanic were treated to this tangy cousin of Baked Alaska. 

                    “Inside this floating palace that spring evening in 1912, 
           warmth and lights, the hum of voices, the gay lilt of a German waltz – 
                    the unheeding sounds of a small world bent on pleasure.”
                                                            First-class passenger Lady Duff-Gordon 
 

      Cut off the top quarter of each orange and discard. Turn over and slice off the stem ends, being careful not to pierce through to the flesh, so that the oranges sit flat. Carefully spoon out the flesh of the oranges. Place the hollowed orange skins on a baking sheet lined with waxed paper and freeze for at least 30 minutes. 
      Divide the orange sherbet between the hollowed orange skins and pack it in firmly with the back of a spoon. On the baking sheet, freeze the sherbet-filled orange skins again for a minimum of 30 minutes. 
      In a glass bowl, beat the egg whites until frothy. Add the cream of tartar. While continuing to beat, gradually add the sugar. Continue beating for about 3 minutes or until the eggs are glossy and form stiff peaks. Stir in the almond extract. 
      Remove the oranges from the freezer. Spoon dollops of the egg white meringue onto the tops of the oranges, decoratively covering the sherbet. Bake in a 425° oven for 2 minutes, reduce the temperature to 375° and continue baking for 3 to 5 minutes or until the meringue is slightly browned. Garnish with a mint leaf; serve immediately. 
      Makes 4 servings. 

      The natural fruity flavor of a cup of Formosa Oolong tea would be the perfect accompaniment to Oranges en Surprise.


Photo:  Replica of Titanic First-Class China Produced from Original Molds  
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