Fresh Orange Shortcakes

Oxmoor House
: ten 2 1/2-inch servings


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12 to 16 medium oranges
3/4 cup sugar
1/3 cup butter or margarine
1 tablespoon cornstarch
3/4 cup water
1 1/2 teaspoons lemon juice
1/2 teaspoon grated orange rind
Whipped cream


Peel, section, and seed enough oranges to make 5 cups of orange sections; drain, reserving 3/4 cup juice. Set aside about 1 cup of orange sections for topping.

Combine sugar, butter, orange juice, cornstarch, water, lemon juice, and orange rind in a medium saucepan. Cook over low heat, stirring constantly, until slightly thickened and bubbly. Remove from heat; stir in 4 cups orange sections.

Place 1 pastry round on each serving dish; cover each with 1/3 cup orange sauce. Top with remaining pastry rounds. Spoon remaining orange sauce over each. Garnish with a dollop of whipped cream and an orange section.

Created date

February 2010