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Method:
Cut the oranges crosswise in half and
juice them; strain out the seeds but add the pulp to the juice.
Keep the rinds intact and reserve them. You should end up with
about 2 cups juice. Put the juice in a small saucepan with ¼ cup
of the sugar and the salt warm over medium heat, stirring
occasionally, until the sugar dissolves. Remove from the heat,
stir in the lemon juice, and pour into a bowl. Chill in the
refrigerator. Bring a large pot of water to a boil and add the
orange rinds. Let the water return to a boil, then drain the
rinds, rinse under cold water, and drain again. Repeat the
process two more times. Put the orange rinds, cut edges up, in
the pot and cover with the remaining 2¾ cups sugar. Add 2 cups
water and bring to a steady simmer over medium heat, then turn the
heat to low and simmer for 30 minutes. Flip the oranges over and
simmer for another 10 minutes; the rinds should be soft. Let
cool to room temperature in the saucepan, then transfer the rinds and
syrup to a container that will hold the rinds snugly. Let the
rinds stand in the syrup for at least 2 hours, or as long as overnight
in the refrigerator. To assemble the dessert, remove the rinds
from the syrup. Use a spoon to scoop out the remaining pulp from
each one, then use the edge of the spoon to scrape out enough of the
white pith to leave a shell about ⅛ inch thick. Put the rinds in
individual cups or in a muffin tin that will hold them snugly.
Freeze the chilled orange juice mixture in an ice cream mixture
according to the manufacturer's instructions. When the sherbet
is ready, fold in the pine nuts. Pine nuts were folded into the
sherbet to resemble orange seeds. Fill the orarnge cups with the
sherbet, packing it in and smoothing out the tops with the back of a
knife. Cover and freeze until frozen hard. To serve, cut
the orange halves into wedges and arrange on serving plates.
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