Ferry Point House Stuffed Orange Cups
Yield: Serves 6
- 6 large navel oranges
- 1/2 cup chopped dates
- 1/2 cup shredded coconut
- 1/2 cup chopped pecans or walnuts
- Fresh mint leaves for garnish
Instructions:Cut off the tops of the oranges. remove the segments with a paring knife and cut up into bite-sized pieces, discarding membranes. Catch any juice in a bowl. In the same bowl, toss the dates, orange pieces, coconut, and nuts.
Spoon the mixture into the hollowed-out orange shells (you may need to cut a thin slice from the bottom of each orange to prevent it from tipping). Garnish with mint and serve immediately.