Fancy ambrosia, a light dessert just right for summer
The bottom drawer of my file cabinet is labeled, "My Projects." All are related to writing or photography. Unfortunately, true to my dilettante nature they are incomplete. There's the start of a poetry book, Oklawaha River steamboats book, old Florida depots book, Jacksonville Beach history book, and a citrus recipe book. A few are barely started, but others have many folders of research and photos. They wait there in the bottom drawer for completion. Perhaps their only publication will be from time to time on this blog.
I started the recipe book after several years of bumper crop oranges from my two back yard trees. I created the recipes, cooked them and took photos of the result. Here's my favorite for a hot Florida day:
Dressed-up citrus is an elegant light dessert
¼ cup sugar
1/4 cup orange juice
¼ cup pineapple juice
¼ cup Cointreau
4 sweet oranges, washed, peeled, sectioned, seeds removed
1 8 ounce can pineapple tidbits, drained
1 Tablespoon grated orange rind
½ cup orange juice
½ cup shredded coconut
maraschino cherries with stems for garnish
1. Combine sugar, orange juice, and pineapple juice in a small sauce
pan. Bring to boil over medium heat.
2. Turn heat to low; cook and stir mixture about 5 minutes; Remove
3. Cool the syrup in the refrigerator.
4. Combine the oranges, pineapple, and orange rind in a bowl.
5. Add Cointreau to the chilled syrup; gently stir into the fruit.
6. Place the mixture into glass dessert dishes, wine glasses, or into a
large glass bowl
7. Chill for at least one hour.
8. Just before serving sprinkle coconut on the top and garnish with
cherries. Serves 4-5.