1 Sweet oranges, sliced (quantity as needed to fill dish)
1 Boiled Custard (quantity as needed; prepare per Farmer's Boiled Custard recipe)
1 Meringue I (quantity as needed; prepare per Farmer's Meringue I recipe)
Instructions
1. Prepare Boiled Custard and Meringue I according to Farmer's corresponding recipes before beginning assembly.
2. Peel and slice the sweet oranges crosswise into rounds approximately 1/4 inch (6 mm) thick, removing any seeds.
3. Arrange the orange slices in a single layer, or in overlapping layers, in a glass serving dish approximately 8–9 inches (20–23 cm) in diameter and at least 2 inches (5 cm) deep. (Period glass compotes or shallow bowls of this size were standard; adjust to the dish available.)
4. Pour the prepared Boiled Custard evenly over the orange slices, ensuring the fruit is well covered.
5. Chill the dish in the refrigerator until the custard is fully set and cold, approximately 2–3 hours, until the custard no longer moves when the dish is gently tilted and feels firm to a light touch at the center.
6. Just before serving, spread or pipe Meringue I over the top of the chilled custard, covering it completely to the edges of the dish.
7. If browning the meringue: place the dish under a preheated broiler or in a 425°F (220°C) oven for 3–5 minutes, until the meringue peaks are golden brown and the surface feels set but slightly springy to a light touch. Watch continuously to prevent scorching. Serve immediately if browned, or keep chilled if meringue is left unbrowsed.
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