This is a fabulous and unusual dessert recipe. The thin skinned oranges we
get on the Costa Blanca are ideal to use for this dessert, as they look
really attractive on the plate.
This recipe calls for Licor 43, or as the Spanish know it, 'Cuaranta y
Tres.' Licor 43 is made in Cartagena to a secret recipe containing 43
ingredients, all originating in the Mediterranean area. According to legend,
it has been in existence for almost 2000 years. Since 1924 it has been
produced by the Diego Zamora Company.
Licor 43 is a sweet, citrus and vanilla liqueur, and is widely available in
Spain. It lends itself to many dessert recipes, and could have even been
designed for this one. Frozen oranges with Licor 43 is ideal to round off a
special dinner, yet it is deceptively easy to make. If you want to make more
than you need, the oranges will keep for several weeks in the freezer.
However, if you're not going to use them within a few days, I suggest you
wrap them in cling film to avoid the possibility of freezer burn. Buen
- 8 large oranges
- 1 litre approx. vanilla ice cream
- 4 - 6 tablespoons Licor 43
- A few dried apricots, chopped, and a handful of raisins or sultanas
- 1 teaspoon ground cinnamon
- fresh mint
Cut a very thin slice from the base of each orange so that it will stand
upright. Try not to cut into the pulp.
Cut off the upper third of each orange with a very sharp knife and scoop out
the orange pulp.
Remove membranes from the pulp.
Combine orange pulp with ice cream, apricots, raisins and Licor 43.
Fill each orange shell with the mixture and freeze.
Before serving, sprinkle each orange with cinnamon, then garnish with a
sprig of mint.