Serving Size: 2 Preparation Time: 15:00


2 large naval oranges
2 scoops French Vanilla ice cream
2 vanilla wafers
2 tsp Grand Mariner
2 tsp sugar
1 tsp vanilla extract
2 tsp toasted hazelnuts
Whipped cream

Cut off the top and bottom of the oranges.
Slice away the peel and white membrane top to bottom, all the way around
Supreme each orange, then squeeze out and reserve all the juice, discarding the pulp
Place in a blender all the orange juice, ½ the orange slices, Grand Mariner, sugar, vanilla and four ice cubes. Pulse until blended.

To Serve:
Place a vanilla wafer in the bottom of each of two serving dishes
Center a scoop of ice cream on the cookies
Place the orange slices around the ice cream
Divide and scoop the mixture from the blender onto the ice cream
Top with whipped cream
Sprinkle with hazelnuts and serve immediately
pix-2008-orange-supreme-2Larry learned to make this at a chef’s knife training class at Central Market, here in Austin. It’s delicious and very quick to make and always impresses your guests.