This is a great side dish or snack during the winter. It’s also easy to double or halve the recipe depending on what you need.
1/2 cup water
1/2 cup sugar
1 teaspoon grated ginger
1 tablespoon orange or lemon zest
1 cinnamon stick
3 black peppercorns
1/2 teaspoon vanilla extract
3 oranges (any variety, if using mandarin, double to 6)
3 pears (fresh or canned, I like to use a mixture)
8 oz can of pineapple tidbits, with juice
sweetened flaked coconut
Bring first 6 ingredients to a boil in a small saucepan over medium heat, allow sugar to fully dissolve. Remove from heat and stir in the vanilla.
Allow to cool completely then discard cinnamon. While cooling, peel and section the oranges and grapefruit. Slice the apples and fresh pears. In a large freezer bag, combine all of the fruit and stir in the syrup. If not serving immediately, the ambrosia can last in the fridge for up to a week. When serving, allow everyone to put in how much coconut they want and top with a cherry.
The fruit included is just a suggestion, use however much and whatever kinds you like.
Michele Tracey, Food Editor