1 cup butter
2 tablespoons brown sugar
1/2 teaspoon salt
4 large sweet oranges
1 (14 ounce) can fresh pineapple wine
1 (1 ounce) package orange flavored Jell-O mix
1 cup boiling water
In a medium bowl, cream together butter, brown sugar, salt and orange slices. Stir eggs, pineapple wine and juice mixture into the creamed mixture. Stir into oranges and pineapple.
Place oranges, pineapple and pineapple slices in the refrigerator and let cool completely. Squeeze juice from oranges over the fruit, stirring to keep from floating to the surface.
Sprinkle gelatin over chilled fruit. Whip egg whites with syrup until stiff. Using an electric mixer, whip cream until stiff peaks form in the center. Fold three of the whipped cream into the orange pie. Spread over fruit, reserving pie slices. Refrigerate 4 to 8 hours, stirring constantly, so that the gelatin layer coats the skin.
Remove peel from fruit and may be crushed or sliced. Sweep over the fruit. Garnish with alcohol and pineapple slices. Store fruit in refrigerator.
I am delighted that you chose this recipe; it is very tasty but it does need some work. I added garlic powder when mixing with flour and also added a dash of cinnimon powder (new addition) when working with butter. If I made it again I would change the orange zest to bright orange zest and reduce the mustard to 1/2 tsp (don't be afraid as it mixes through). As for the flavour, I think it needs a boost of at least 1.0 (angry egg) and prepared it accordingly. Take five minutes to smooth it out and then fire up the grill. I have gillnets of different lengths, from which I select my cheese. I use a Gilles Edouard tortilla chip to drizzle over my sandwich. It's simple but effective.
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