Capri-Style Orange Fruit Cups
4 large navel oranges
1 quart fresh strawberries, sliced
1 tsp. H-E-B Baker’s Scoop Two Fold Pure Vanilla Extract
¼ c. H-E-B Sugar
½ c. Vinho Verde or Vin Blanc
1 lime, thin sliced
8 small sprigs of fresh mint leaves
Using a grapefruit knife, scoop out the fl esh and the pith from the oranges.
Combine the orange sections, strawberries, vanilla, sugar, and wine in a bowl
and toss gen
tly. Fill each orange half with the fruit mixture, cover with plastic
wrap, and refrigerat
e for 30 minutes or until ready to serve. Garnish with a mint
sprig and a lime slice.