Orange Filled with Raspberry

1 Cut the oranges in half

Squeeze them to extract the juice, being careful not to damage the peels

Reserve the juice

With a spoon, remove the pulp, leaving the peels clean

2 Mix the reserved juice with wine

Place the raspberries inside the orange peels and moisten with the juice and wine mixture. Reserve

Cream

1 Separate one-quarter cup of milk and the rest in a saucepan with cinnamon, two tablespoons of sugar, and lemon zest

Heat until it starts to simmer

2 Beat the egg yolks with cornstarch and mix with reserved milk

Heat the remaining milk until it starts to simmer, then remove from heat and add the egg yolk mixture carefully so as not to scramble

3 Mix well and reheat

When it simmers again, remove from heat

Remove the lemon zest and cinnamon stick and discard them

Pour over the raspberries, dust with sugar, and serve.