Charred Ambrosia with Toasted Coconut and Marshmallow Crème
Makes 4 to 6 servings
Photo: Alison Miksch; Styling: Caroline M. Cunningham
1/2 cup plus 1 Tbsp. sugar, divided
1 fresh pineapple, peeled, cored, and cut into 3/4-inch-thick rings
2 oranges, peeled and cut into 3/4-inch-thick rounds
2 red grapefruit, peeled and cut into 3/4-inch-thick rounds
3 pasteurized egg whites
Pinch of kosher salt
1 (7-oz.) jar marshmallow crème
1 cup whole red maraschino cherries, drained and rinsed
1 1/4 cups unsweetened flaked coconut, toasted
How to Make It
Heat a cast-iron skillet over medium-high heat. Sprinkle 5 Tbsp. sugar on both sides of pineapple rings and next 2 ingredients. Place fruit slices in skillet in batches, and cook 30 to 45 seconds on each side or until caramelized. Cool completely on a wire rack in a jelly-roll pan (about 10 minutes).
Meanwhile, beat egg whites and salt at high speed with a heavy-duty electric stand mixer until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Beat one-third of marshmallow crème into egg white mixture; repeat 2 times with remaining marshmallow crème, beating until smooth after each addition.
Coarsely chop fruit. Stir together chopped fruit and cherries in a large bowl. Spoon into individual bowls or glasses. Dollop with marshmallow crème mixture. If desired, brown mixture using a kitchen torch, holding torch 2 inches from marshmallow crème mixture and moving torch back and forth. Top with toasted coconut.
To broil in oven, place half of chopped fruit in an 11- x 7-inch broiler-safe glass baking dish; top with cherries and 1 cup toasted coconut. Add remaining fruit, and spread marshmallow crème mixture over top. Broil 1 minute with oven rack 8 to 9 inches from heat. Remove from oven, and sprinkle with remaining 1/4 cup coconut.
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