Thursday, 13 August 2015

Pineapple Ambrosia

Southern Cookery by Beryl Frank  1979 USA

“There are as many variations of this dessert as there are cooks. Use your own ideas to add your touch to ambrosia  -  food truly fit for the gods.”
3 fresh oranges, peeled, sectioned; 3 fresh grapefruit, peeled, sectioned; ½ fresh pineapple, peeled, diced; 1/3 cup, orange juice; ¼ cup light corn syrup; ½ cup shredded flaked or fresh coconut.
Prepare fruit as indicated above.
Combine orange juice and syrup; pour over fruit. Stir in coconut; reserve some for garnish. Spoon mixture into 6 sherbet glasses; sprinkle coconut on top of each glass. Chill until ready to serve. Makes 6 servings.
P.S. If you like the flavour of dry sherry or bourbon, add ¼ cup to the liquids and allow fruit to ripen in this mixture.

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