Spiced Ambrosia

Oxmoor House
Spiced AmbrosiaRecipe
Oxmoor House
Classic ambrosia is spiced with peppercorns and is topped with sweetened coconut and maraschino cherries.
10 servings


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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


Prep: 37 Minutes
Cook: 10 Minutes
Other: 8 Hours

Bring first 6 ingredients to a boil in a small saucepan over medium heat. Remove from heat; stir in vanilla.

Cover and let stand 30 minutes. Pour syrup through a wire-mesh strainer into a small bowl, discarding ginger and spices. Cool completely; chill.

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.

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.

Created date

October 2007