Stuffed orange with mascarpone and crumble

Grate the skin of 1 orange. Cut off the upper caps of about 2 centimeters from 4 oranges. Cut a small knife along the edge of the flesh to the white and scoop or cut out the flesh carefully.

Collect the juice that is released and keep half of the flesh separate for later use. Cut a thin cap from the bottom so that the oranges stay upright.

Preheat the oven to 180 ° C. Roast the hazelnuts in a dry frying pan in a few minutes until light brown.

Mix the flour, hazelnuts and sugar and rub the butter with cool fingers through it into coarse crumbs. S.

Cut the flesh of 2 oranges finely and mix it with the mascarpone, orange zest, honey and the egg. Fill the oranges with them and put them in an oven dish. Divide the crumbs over the oranges.

Pour any remaining juice and pulp into the dish and fry the oranges in the oven for about 20 minutes.

Allow to cool to lukewarm and sprinkle the oranges with icing sugar.