Orange Baskets 6 large navel oranges 2 slices canned pineapple 2 ripe bananas 1/2 cup granulated sugar 1/2 cup strawberries, sliced 1 cup whipping cream 1 tablespoon confectioners’ sugar 1/2 teaspoon almond extract 6 large strawberries Wash oranges; dry well. Cut a round slice off the bottom. Excavate all the pulp you can. Discard the white membranes. Clean out the shells. Place pulp in a bowl and combine with the pineapple, bananas and sugar. Gently fold in strawberries. Fill the rinds with this mixture. Whip cream. Add confectioners' sugar and almond extract a second or two before beating ends. If desired, tint the mixture pink with food color. Heap orange baskets. In the center of each basket, place 1 whole strawberry. Refrigerate for 2 hours before serving.