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Fresh Orange Shortcakes

Yield : ten 2 1/2-inch servings


  • 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
  • Shortcake Pastry
  • Whipped cream

How to Make It

  1. 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.

  2. 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.

  3. 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.

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