Baked Stuffed Oranges
6 large navel oranges
4 cups crushed pineapple with juice
Juice of 1 lemon
1/2 cup granulated sugar, or to taste
1/4 cup sherry wine
1/2 cup walnuts, finely chopped
Cut oranges in half and scoop out pulp. Place pulp in 3-quart saucepan with pineapple and add lemon juice and sugar. Cook over low heat, stirring occasionally, until mixture becomes the consistency of a thin marmalade. As mixture cooks, scallop edges of orange shells, if desired, using small scissors. Stir sherry into pineapple mixture and refill shells. Sprinkle with walnuts. Bake at 350 degrees F for 20 minutes. Do not refrigerate.
Serve at room temperature. Can be held at room temperature overnight.