1

Slice tops from orange; remove fruit, cut into bite-sized pieces with the membranes removed. Pour grenadine over fruit and put in the refrigerator until chilled.

2

Preheat oven to 400 degrees F.

3

Remove fruit from refrigerator and fill the orange shells with the soaked fruit.

4

In a medium bowl, beat egg whites until foamy; add sugar and beat until mixture forms peaks.

5

Top oranges with very firm ice cream, and quickly cover with meringue to edge of orange shell, completely sealing over ice cream.

6

Place filled shells on a bread board, and bake for 3-5 minutes, until meringue is slightly brown. Serve immediately.