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Prep Time: 37 Minutes Cook Time: 10 Minutes |
Ready In: 47 Minutes Servings: 10 |
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Classic ambrosia is spiced with peppercorns and is topped with sweetened coconut and maraschino cherries. Ingredients:
1/2 cup water |
1/2 cup sugar |
1 (1- to 2-inch) piece fresh ginger, peeled and thinly sliced |
1 tablespoon grated orange rind |
1 (3-inch) cinnamon stick |
3 black peppercorns |
1/2 teaspoon vanilla extract |
10 navel oranges, peeled and sectioned |
1 (8-oz.) can pineapple tidbits in juice |
3/4 cup sweetened flaked coconut |
1/4 cup maraschino cherries with stems |
Directions:
1. Bring first 6 ingredients to a boil in a small saucepan over medium heat. Remove from heat; stir in vanilla.
2. Cover and let stand 30 minutes. Pour syrup through a wire-mesh strainer into a small bowl, discarding ginger and spices. Cool completely; chill.
3. Combine sectioned oranges and pineapple in a large bowl. Gently stir in chilled syrup. Spoon fruit and syrup into individual dessert dishes. Sprinkle with coconut, and top with cherries.
4. Make-Ahead Note: Prepare fruit. Seal in a zip-top freezer bag, and refrigerate overnight. Cover and chill ginger syrup overnight. Combine fruit and syrup before serving.
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