Title: Arancia genovese
 Categories: Dessert
      Yield: 4 Servings
 
      4 lg Oranges
      1 pt Italian ice; any flavor, or
           -Spumoni ice cream
      4 oz Galliano
    1/2 pt Whipping cream; whipped
           -stiff
      2 oz Creme de Cacao
 
  1. Cut off top and bottom of each orange to a thickness of 1/4 in. Set
  aside tops and bottoms.
  
  2. Using a paring knife, separate rind from pulp by inserting knife
  between rind and pulp and cutting with a rotating motion. When
  properly separated, pulp should easily slip out by pressing with
  fingers, leaving hollowed orange rind intact. Discard pulp.
  
  3. Through top opening of rind, replace bottom rind disc so that rind
  will hold filling.
  
  4. Fill each rind with Italian ice or spumoni.
  
  5. Using any kitchen utensil, make a hole in center of ice or spumoni
  about the width of a finger. Fill with Galliano.
  
  6. Top with 1 in. to 2 in. whipped cream.
  
  7. Make a similar hole in whipped cream and fill with Creme de Cacao.
  
  8. Cap with reserved rind tops. Serve immediately.
  
  DON LUIGI'S
  
  BEULAH RD, PITTSBURGH
  
  WINE: MANDOCREME MARSALA
  
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