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Ferry Point House Stuffed Orange Cups

Ferry Point House Stuffed Orange Cups
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Yield: Serves 6

These orange cups have lots of eye appeal and are ideal for a warm summer morning. Prepare them right before serving and arrange on glass plates, each garnished with a fresh mint leaf. Ferry Point House Bed and Breakfast, Sanbornton, New Hampshire

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  • 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


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.
Updated Wednesday, January 7th, 2009

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