INGREDIENTS
6 Hale oranges
1/4 teaspoon rum extract
1 cup pound cake(diced)
1 cup chopped semi-sweet chocolate or mini
semi-sweet chocolate morsels
1/2 cup chopped pecans
1/4 cup heavy cream, whipped
PREPARATION
Cut off and discard a 1-inch slice from the top of each of 4 Hale oranges. Using a sharp knife, cut a zig-zag edge around the top of oranges. Using a spoon, scoop out pulp. Process in a blender or food processor to make juice. Reserve orange juice and shells. Peel remaining 2 Hale oranges and section. Cut sections into 1/2-inch pieces. In a bowl, mix orange pieces with 2/3 cup of Hale orange juice and rum extract. Cover and chill 1 to 2 hours. Just before serving, add cake, chocolate and nuts; spoon into orange shells. Top with whipped cream.
Serve immediately.
YIELD: 4 servings.