Baked Stuffed Oranges

3 Large Navel Oranges

2 cups crushed pineapple with juice

Juice of 1/2 lemon

1/4 cup sugar or to taste

Shot of sherry

1/4 cup of chopped walnuts

Cut oranges around orbit and scoop out pulp. Place pulp in sauce pan with pineapple and lemon juice and sugar. Cook over low heat until mixture becomes the consistency of thin marmalade. Scallop edges of oranges with scissors. Stir sherry into marmalade mixture and refill shells. Sprinkle with walnuts. Bake at 350 for 20 minutes. Serve at room temp. Don’t refrigerate.