12 blood oranges
4 well-beaten egg yolks
1/2 cup orange pith
1/4 cup orange juice
1/4 cup orange liqueur
1 tablespoon vanilla extract
1 tablespoon grated orange peel
6 egg whites
1/8 teaspoon salt
optional holly sprigs
12 blood oranges
4 well-beaten egg yolks
1/2 cup orange pith
1/4 cup orange juice
1/4 cup orange liqueur
1 tablespoon vanilla extract
1 tablespoon grated orange peel
6 egg whites
1/8 teaspoon salt
optional holly sprigs
Wash the oranges and dry them well
Cut a 2 cm thick slice from each orange, removing the top and bottom
Make sure the slices are evenly spaced to allow for air pockets
In a small bowl, beat the egg yolks and reserve
Mix the water with orange juice and bring to a simmer over medium heat until it reaches a smooth consistency
Slowly pour this mixture over the egg yolks while whisking constantly
Continue whisking until cooled slightly
Add the liqueur and vanilla extract, mixing well
Place this mixture in a saucepan with grated orange peel and cook over medium heat, stirring constantly, until thickened slightly
Remove from heat and continue whisking until cool
In a large bowl, beat the egg whites and salt until stiff peaks form
Fold 1/4 of the egg whites into the yolk mixture, then gently combine with the remaining egg whites
Heat the oven to moderate temperature (170°C)
Fill the orange slices with the egg mixture, leaving about 1/3 at the top, and bake for 15-20 minutes
Garnish with holly sprigs, if desired
Serve immediately
