Posilipo Oranges

Cut some three-inch in diameter oranges straight through the center; empty the insides entirely, scallop the edge of the peel with a machine (Fig. 654) and cut some uniform slits half an inch below this edge; run a ribbon through, tying it in a bow on one side. Have a spherical mold two and three-quarters inches in diameter and divided in three even hinged parts; fill one of these parts with strawberry ice cream (No. 3451), the other with vanilla ice cream (No. 3458) and the third with pistachio ice cream (No. 3454); equalize all these parts so that when the mold is closed there will be no more than just sufficient to fill them. Pack in ice and freeze for one hour; unmold and lay the pistachio side in the half orange; stick a piece of angelica in the top, it being run through a preserved cherry.