Orange Loving Cup

A fountain-counter dessert served in a hollowed orange shell. The text has an obvious typesetting slip and one line that belongs to the ice chest rather than the dish.

• The doubled line"mix with equal parts crushed pineapple and cherries" is set twice; it is a compositor's repeat, not two stages. Combine the orange flesh with pineapple and cherries in roughly equal volume, once.
• YieldHalf a dozen oranges makes six cups, so this is a batch for a counter rather than a single serving. One ounce of port spread across six shells is a flavour accent of about a teaspoon each.
• Hollowing the shellsCut the top off and work a grapefruit spoon or paring knife around the membrane, leaving the white pith intact as a wall. Thin-skinned juice oranges are more likely to slump; thick-skinned eating oranges hold their shape better.
• Crushed pineapple and cherriesAt a fountain counter these would most likely have been tinned sweetened fruit in syrup: crushed pineapple packed in syrup, and cherries kept whole, maraschino-style. Drain them or the filling floods the shell.
• PortThe ounce measure here works as a flavouring rather than a drink, much as you would use an extract. Any tawny or ruby port works; the quantity is too small to matter to texture.
• Assembly orderFill the shells and chill them before the ice cream goes on, and top them to order, since a scoop set on unchilled fruit softens quickly.
• The newspaper lineThis is advice about the shop's ice, not the dessert — a layer of thick newsprint over block ice slows melting by insulating it. Irrelevant to a freezer, and worth ignoring rather than puzzling over.