- Peel and juice of 1 blood orange
- 1 cup sugar
- Scant 1/4 cup water
- 1 pint heavy cream
- 2 blood oranges, halved, pulp removed
- 1/2 cup toasted almonds, chopped
In a small saucepan combine blood orange juice and peel, sugar and water. Bring to a boil and reduce to approximately 1 cup. Allow to cool, cover and refrigerate syrup overnight. Strain out peel and pulp of orange. Whip cream to stiff peaks with 1/4 cup syrup. Spoon into blood orange halves. Sprinkle tops with almonds.