4 CALIFORNIA ORANGES (thick skinned)
1 cup CHOPPED DATES
½ cup CHOPPED PEANUTS
1/3 cup APRICOT BRANDY or CURACAO
1 cup MOIST SHREDDED COCONUT
Peel 4 CALIFORNIA ORANGES (thick skinned), cut in 1 inch slices then in ½-inch squares. Add: 1 cup CHOPPED DATES, ½ cup CHOPPED PEANUTS and 1/3 cup APRICOT BRANDY or CURACAO. Blend all together. Divide 1 cup MOIST SHREDDED COCONUT into 8 dessert sauce dishes (2 Tbs. or 1 oz. each). Make a hole in the center of the coconut so that it forms a rim. Fill centers with ORANGES CONGO, dividing above mixture evenly. Add more brandy or orange juice if the mixture is not moist enough.
If you need a dessert in a hurry, prepare this dessert with canned mandarin oranges.
Another variation is to stuff baked apples with the above mixture when they are about half done.
Yield: 8 portions
country : Congo
course : dessert
source : The African Cookbook / Bea Sandler