Continued from page 1

Arrange the orange shells, cut side up, in muffin tins or ramekins to keep them upright. Divide the mixture among the shells, filling them halfway. Set the muffin tin in the refrigerator, then finish filling the oranges. Depending on the size of your oranges, you may be able to fill only 5 shells.

Cover the filled shells with plastic wrap and chill until firm, at least 4 hours and preferably overnight. Cut each half into 3 wedges before serving.