This may be the most fun recipe in the entire book—Bakeless Sweets by Faith Durand—because it gives your eaters a tasty surprise. Everyone will be stumped, wondering, “How did the jelly get inside the orange peel?” The trick is instead of pouring jelly into cups or bowls, you pour it back into the orange-half shells and let them set. Then slice, just as if you’re cutting a regular orange fruit. It’s fun to serve these on a plate with regular orange slices and watch people do a double-take!
Yield: Makes 24 to 30 slices.
Gluten-free. Dairy-free.
Ingredients:
- 6 tangerines, navel oranges, or blood oranges
- 2 ½ teaspoons powdered gelatin
1. Cut the oranges in half horizontally and juice them using a reamer—be careful not to split the skin. Gently scrape out the orange skins, removing any pith or strings, and leaving behind as smooth a shell as possible. Place each orange shell in the well of a muffin tin.
2. Sprinkle the gelatin over 1/4 cup (60 ml.) cold water in a small saucepan and let it soften for 5 minutes. Strain the orange juice and measure it—you should have at least 1 cup (240 ml.). Pour the juice into the pan with the gelatin and warm the mixture over low heat, stirring until the gelatin is completely dissolved.
3. Divide the mixture evenly among the empty orange skins. Chill for 4 hours, or until completely set. Trim away any excess orange peel above the surface of the orange jelly, and cut each orange half into wedges. Chill until serving.
Anna’s notes: This recipe is perfect to make for a team or classroom celebration!
Recipe reprinted with permission from Bakeless Sweets by Faith Durand (Stewart, Tabori & Chang, 2013).
